Mediterranean Zucchini and Chickpea Salad

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

INGRIDIENT

2 cups diced zucchini

1 (15 ounce) can chickpeas, drained and rinsed

1 cup halved grape tomatoes

¾ cup chopped red bell pepper

½ cup chopped sweet onion (such as Vidalia®)

½ cup crumbled feta cheese

½ cup chopped Kalamata olives

⅓ cup olive oil

⅓ cup packed fresh basil leaves, roughly chopped

¼ cup white balsamic vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon capers, drained and chopped

1 clove garlic, minced

½ teaspoon dried Greek oregano

1 pinch crushed red pepper flakes (Optional)

salt and ground black pepper to taste

DIRECTION

Step: 1

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

NUTRITION FACT

Per Serving: 258 calories; protein 5.6g; carbohydrates 19g; fat 18.5g; cholesterol 11.1mg; sodium 514.6mg.

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