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.

Mediterranean Zucchini and Chickpea Salad

zucchini

(15 ounce) can chickpeas, drained and rinsed

grape tomatoes

red bell pepper

onion

feta cheese

Kalamata olives

olive oil

basil

white balsamic vinegar

rosemary

capers, drained and chopped

garlic,

Greek oregano

red pepper flakes

salt and black pepper

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.


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.

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.

Very good!  Loved the pungent flavors of the feta and kalamata olives.  Definitely only mix what you will eat with your meal and keep the rest of the salad and dressing separate until ready to eat again.  Otherwise, although the taste is fine, it looks very unappealing after sitting in the fridge overnight.

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.

This was EPIC!!! I used regular balsamic and regular oregano because my grocery store and my cabinet are both pretty basic. Even with those changes this salad was a home run.

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!

Great salad and dressing. In fact I am making more dressing today.  Nice way to use zucchini. A bit time consuming  to chop but well worth  it for all the mix of flavors. This could be a meal when served with grilled fish or chicken. Keeper.

This recipe was SO GOOD it made me lose my mind. Bonkers. Yummy wow. I did make it larger & added the juice of a fresh lemon squeezed in.... Also I added some cucumber and used 50/50 Balsamic / Champagne vinegar in the dressing (because that's what I had on hand). MIND BLOWN - delicious!

I would not make a single change. This recipe has a very surprising fresh taste from so few ingredients. I would recommend not eating it until flavors have blended so perhaps let it meld for overnight. I am most definitely making this a staple favourite in our household. The whole family "loved" it.

mediterranean zucchini and chickpea salad

Prep Time: 25 minutes

Total: 25 minutes

Servings: 6

Cost: $6.03 /serving

Author : ChristineM

Ingredients

Instructions

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