Mediterranean Zucchini and Chickpea Salad
Best if chilled a couple hours to let the flavors blend, this colorful and healthful dish makes a great side dish or light lunch. Aromatic with fresh herbs, this dish provides a taste of summer.
Serves: 1/6 of recipe
Ingredients
2 cups zucchini, diced
1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
1 cup grape tomatoes, halved
3/4 cup red bell pepper, chopped
1/2 cup Vidalia or other sweet onion, chopped
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives, chopped
1/2 cup olive oil
1/3 cup packed fresh basil leaves, coarsely chopped
1/4 cup white balsamic vinegar
1 Tbsp fresh rosemary, chopped
1 Tbsp capers, drained and chopped
1 clove garlic, minced
1/2 tsp dried oregano
1/8 tsp red pepper flakes
1/8 tsp salt and black pepper, adjust to your taste
Directions
1. Mix all ingredients in large bowl. While chilling is not necessary, it does enhance the blending of flavors.