Recipe by Christine Boutwell Mita
"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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1 (15 ounce) can
chickpeas, drained and rinsed
halved grape tomatoes
chopped red bell pepper
chopped sweet onion (such as Vidalia®)
crumbled feta cheese
chopped Kalamata olives
packed fresh basil leaves, roughly chopped
white balsamic vinegar
chopped fresh rosemary
capers, drained and chopped
dried Greek oregano
crushed red pepper flakes
salt and ground black pepper to taste
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.
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.
Winner! Hubby who does not like chickpeas really liked this salad and said we need to bring this on our beach camping trips. Made exactly as written. Leftovers are even better the next day.
Easy and healthy! I love this recipe.
I wanted something light for dinner and thought I would try this salad as I had all the ingredients. I also added parsley and cilantro - it was a huge hit! My hubby and I LOVED this for dinner - very filling but light at the same time, and so delicious!
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!
I combined the veggies and cheese and served on top a bed of lettuce as a dinner salad. I replaced the olive oil with lemon greek yogurt and a bit of mayo added the vinegar and spices and thinned a bit to use as a dressing. Very refreshing
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Zucchini and Chickpea Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 258
** Calories from Fat: 166
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