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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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.
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
This is sooo good. I love all the flavors.
* 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 from Fat: 166
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