Mediterranean Zucchini and Chickpea Salad Recipe
Filled with crisp zucchini, hearty chickpeas, and creamy feta, Mediterranean Zucchini and Chickpea Salad is a dish you’ll crave all summer. It’s refreshing, easy to prepare, and always delicious.
Servings: 6
Calories: 82kcal
Ingredients
- 2 c diced zucchini
- 1 (15 oz) can chickpeas drained and rinsed
- 1 c grape tomatoes halved
- 3/4 c red bell pepper chopped
- 1/2 c feta cheese crumbled
- 1/2 c Kalamata olives chopped
- 1 tablespoon capers drained and chopped
- 1/3 c packed fresh basil leaves roughly chopped
- 1/4 c white balsamic vinegar or white wine vinegar
- 1 tbsp fresh rosemary chopped
- 1 clove garlic minced
- 1/2 teaspoon dried Greek oregano
- 1 pinch crushed red pepper flakes optional
- salt and pepper to taste
Instructions
- Mix the zucchini, chickpeas, grape tomatoes, red bell pepper, feta cheese, Kalamata olives, and capers in a large bowl.
- Make the dressing by whisking together the olive oil, fresh basil, white balsamic vinegar, rosemary, garlic, oregano, red pepper flakes (if using), salt, and black pepper. Pour the dressing over the salad.
- Let the salad marinate in the fridge for a few hours before serving.
Notes
To STORE Chickpea Zucchini Salad, transfer the chopped veggies to an airtight container and refrigerate them separately for 2-4 days. Assemble the salad just before serving to maintain freshness.
Once mixed, refrigerate the salad in an airtight container, but consume it within 2-4 days as the chickpeas can become slimy over time. Freezing is not recommended due to the fresh veggies, which lose texture when thawed. For the best flavor, bring the salad to room temperature before serving.
Nutrition
Calories: 82kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 363mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 35mg | Calcium: 90mg | Iron: 1mg
