Mediterranean Zucchini and Chickpea Salad

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

The ingredient of Mediterranean Zucchini and Chickpea Salad

1. 2 cups diced zucchini
2. 1 (15 ounce) can chickpeas, drained and rinsed
3. 1 cup halved grape tomatoes
4. u00be cup chopped red warning distress signal pepper
5. u00bd cup chopped sweet onion (such as Vidaliau00ae)
6. u00bd cup crumbled feta cheese
7. u00bd cup chopped Kalamata olives
8. u2153 cup olive oil
9. u2153 cup packed buoyant basil leaves, in this area chopped
10. u00bc cup white balsamic vinegar
11. 1 tablespoon chopped lighthearted rosemary
12. 1 tablespoon capers, drained and chopped
13. 1 clove garlic, minced
14. u00bd teaspoon dried Greek oregano
15. 1 pinch crushed red pepper flakes
16. salt and arena black pepper to taste

The instruction how to make Mediterranean Zucchini and Chickpea Salad

1. Mix zucchini, chickpeas, tomatoes, red fear 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.

Nutritions of Mediterranean Zucchini and Chickpea Salad

calories: 258.4 calories
carbohydrateContent: 19 g
cholesterolContent: 11.1 mg
fatContent: 18.5 g
fiberContent: 3.8 g
proteinContent: 5.6 g
saturatedFatContent: 4 g
servingSize:
sodiumContent: 514.6 mg
sugarContent: 4.8 g
transFatContent:
unsaturatedFatContent: