- 2 cups diced zucchini
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup halved grape tomatoes
- 3/4 cup chopped red bell pepper
- 1/2 cup chopped sweet onion (such as Vidalia®)
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped Kalamata olives
- 1/3 cup olive oil
- 1/3 cup packed fresh basil leaves, roughly chopped
- 1/4 cup white balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon capers, drained and chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried Greek oregano
- 1 pinch crushed red pepper flakes (optional)
- salt and ground black pepper to taste
- 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.
03/30/2018
recipepes.com
Mediterranean Zucchini and Chickpea Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
