Mediterranean Zucchini and Chickpea Salad

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

Directions :

1. 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.