6 mediterranean zucchini and chickpea salad Recipes

tomato, seeded, chopped, zucchini, quartered and sliced into 1/2-inch slices, roasted red pepper, chopped (roast it in the oven, skin side up and then the skin peels right off), chickpeas, drained, marinated artichoke hearts, drained, chopped pitted kalamata olive, parsley, feta cheese, crumbled, lemon , juice of, olive oil, garlic clove, pressed, dijon mustard, salt, ground pepper

diced zucchini, chopped onion (vidalia or red), chopped red bell pepper, grape tomatoes, halved, chickpeas, drained and rinsed (about 1 1/2 cups), garlic, minced, basil leaves, chopped, fresh rosemary, chopped, dried greek oregano, red pepper flakes (optional), capers, drained and chopped, chopped kalamata olives, white balsamic vinegar (or regular or red wine or white wine vinegar....), extra-virgin olive oil, salt and pepper to taste, feta cheese crumbles

quick cooking wheat couscous, chicken stock, boiling, chickpeas, rinsed, drained, roma tomatoes, chopped, feta cheese, crumbled, fresh parsley, chopped, salt and pepper, lemon juice, olive oil, red bell pepper, medium diced, red red onion, medium diced, portobella mushrooms , wiped clean, medium diced, zucchini, diced, eggplant, medium diced, garlic cloves, minced, oregano, dried, olive oil, sea salt, cracked black pepper, garlic salt

cut green beans, chopped tomatoes, no-salt-added chickpeas (garbanzo beans), rinsed and drained, crumbled feta cheese, zesty lemon vinaigrette, eggplant , cut into 12 (1/4-inch-thick) slices, thick) slices zucchini, red bell pepper rings, green bell pepper rings, sliced fennel bulb (about 1 large), gourmet salad greens, plain croutons