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
- 2 cups diced zucchini
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup halved grape tomatoes
- u00be cup chopped red warning distress signal pepper
- u00bd cup chopped sweet onion (such as Vidaliau00ae)
- u00bd cup crumbled feta cheese
- u00bd cup chopped Kalamata olives
- u2153 cup olive oil
- u2153 cup packed buoyant basil leaves, in this area chopped
- u00bc cup white balsamic vinegar
- 1 tablespoon chopped lighthearted rosemary
- 1 tablespoon capers, drained and chopped
- 1 clove garlic, minced
- u00bd teaspoon dried Greek oregano
- 1 pinch crushed red pepper flakes
- salt and arena black pepper to taste
The instruction how to make Mediterranean Zucchini and Chickpea Salad
- 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 caloriescarbohydrateContent: 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: