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Mediterranean Zucchini and Chickpea Salad

Mediterranean Zucchini and Chickpea Salad

  • Prep

    25 m
  • Ready In

    25 m
Christine M

Christine M

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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.
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Reviews

Lazy Cook
3

Lazy Cook

7/24/2013

Delicious, refreshing and hearty salad for the hot days of summer -- and also an excellent gluten-free substitute for pasta salad. A larger portion is a meal in itself. I plan to make this Sunday afternoon for work lunches next week. Incidentally, I used red balsamic vinegar instead of white (because that's what I had in the house) and it was still great.

CharmedChef
2

CharmedChef

8/20/2014

My husband made this last night with only a couple of substitutions - I don't care for chickpeas so he used great northern beans instead, roma tomatoes from our garden instead of grape tomatoes, and we didn't have white balsamic vinegar so he used a little regular balsamic and white vinegar combined. Delicious!!! We ate as a side dish with grilled chicken and it was a perfect meal. I brought some for lunch today and cannot wait to eat it.

LJOY
2

LJOY

7/22/2014

Very nice salad. Definitely mix the dressing ingredients separately as noted by other reviewers. I took it to a party and served it on shredded lettuce. I'm now using the leftovers in tossed salad.

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