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.

Ingreadient

• 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 
• 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

Direction

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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