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Mediterranean Zucchini and Chickpea Salad

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


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



1. Mix all ingredients in large bowl.  While chilling is not necessary, it does enhance the blending of flavors.