Mediterranean Zucchini and Chickpea Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
2 cups diced zucchini |
1 (15 ounce) can chickpeas, drained and rinsed |
1 cup halved grape tomatoes |
3/4 cup chopped red bell pepper |
1/2 cup chopped sweet onion (such as vidalia®) |
1/2 cup crumbled feta cheese |
1/2 cup chopped kalamata olives |
1/3 cup olive oil |
1/3 cup packed fresh basil leaves, roughly chopped |
1/4 cup white balsamic vinegar |
1 tablespoon chopped fresh rosemary |
1 tablespoon capers, drained and chopped |
1 clove garlic, minced |
1/2 teaspoon dried greek oregano |
1 pinch crushed red pepper flakes (optional) |
salt and ground black pepper to taste |
Directions:
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.
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