Description
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.
Ingredients
- 2 cups diced zucchini
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup halved grape tomatoes
- ¾ cup chopped red bell pepper
- ½ cup chopped sweet onion (such as Vidalia®)
- ½ cup crumbled feta cheese
- ½ cup chopped Kalamata olives
- ⅓ cup olive oil
- ⅓ cup packed fresh basil leaves, roughly chopped
- ¼ cup white balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon capers, drained and chopped
- 1 clove garlic, minced
- ½ teaspoon dried Greek oregano
- 1 pinch crushed red pepper flakes (Optional)
- salt and ground black pepper to taste
Instructions
- Mix 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.
Prep Time: 25 mins
Total Time: 25 mins
Servings: 6