Mediterranean Zucchini and Chickpea Salad


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.

Prep Time:
25 mins
Total Time:
25 mins
6 servings


  • 2 cups diced zucchini

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 1 cup halved grape tomatoes

  • ¾ cup chopped red bell pepper

  • ½ cup chopped sweet onion (such as Vidalia®)

  • ½ cup crumbled feta cheese

  • ½ cup chopped Kalamata olives

  • cup olive oil

  • cup packed fresh basil leaves, roughly chopped

  • ¼ cup white balsamic vinegar

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon capers, drained and chopped

  • 1 clove garlic, minced

  • ½ teaspoon dried Greek oregano

  • 1 pinch crushed red pepper flakes (Optional)

  • salt and ground black pepper to taste


  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.

Nutrition Facts (per serving)

258 Calories
19g Fat
19g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 258
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 515mg 22%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 6g
Vitamin C 39mg 194%
Calcium 106mg 8%
Iron 1mg 8%
Potassium 343mg 7%

* 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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