Mediterranean Zucchini and Chickpea Salad Recipe - Allrecipes.com
Mediterranean Zucchini and Chickpea Salad Recipe
  • READY IN 25 mins

Mediterranean Zucchini and Chickpea Salad

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

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 More Reviews

Jul 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.

 
Aug 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.

 

8 Ratings

Jul 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.

 
Aug 12, 2014

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!

 
Jul 07, 2014

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!

 
Sep 01, 2013

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

 
Aug 21, 2013

This is sooo good. I love all the flavors.

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 579 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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