Mediterranean Zucchini and Chickpea Salad
Ingredients25 m servings 258
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 258 calories; 18.5 19 5.6 11 515 Full nutrition
ReviewsRead all reviews 63
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...
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.
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 ...
This was a hit! I did not have olives nor capers. I Julianne the zucchini and used red onions. Def a keeper! Next time I will add the omitted ingredients just for a change.
I would not make a single change. This recipe has a very surprising fresh taste from so few ingredients. I would recommend not eating it until flavors have blended so perhaps let it meld for ove...