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Mediterranean Zucchini and Chickpea Salad

ChristineM

"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

25 m servings 258 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 42
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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,...

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 sal...

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 Sunda...

Tasty. I followed the recipe the first time I made this delicious salad. The second time I used black beans instead of chick peas. Also, delicious. This is tasty for lunch and a quick snack ...

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 e...

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.

This salad is delicious! No need to change a thing. Will double next time, because I want more!

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 -...

Made this as written for a 4th of July outing. Doubled it as it said it served 6. We had 12 folks that night, 4 the next and I still have a little left. Everyone loved it.