Mediterranean Zucchini and Chickpea Salad

Mediterranean Zucchini and Chickpea Salad

5 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    25 m
Christine M
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (5)

Rate This Recipe
Lazy Cook
1

Lazy Cook

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.

LJOY
0

LJOY

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.

djpcan1964
0

djpcan1964

mix the dressing separately, then add to the salad. let marinade in fridge for a couple hours for the best flavors, very good, will make again!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Mediterranean Three Bean Salad

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Balela (Chickpea and Black Bean Salad)