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Mediterranean Zucchini and Chickpea Salad Recipe

Recipe by: ChristineM

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook
  • Ready In25 m
  • 1Mix 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 258 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    258
    13%
  • Fat:
    18.5
    28%
  • Carbs:
    19
    6%
  • Protein:
    5.6
    11%
  • Cholesterol:
    11
    4%

Based on a 2,000 calorie diet

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