Mediterranean Zucchini and Chickpea Salad

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, and we didn't have white balsamic vinegar so he used a little regular balsamic and white vinegar combined. Delicious!!! We ate as a side dish with grilled chicken and it was a perfect meal. I brought some for lunch today and cannot wait to eat it.

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 salad.

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 eat again. Otherwise, although the taste is fine, it looks very unappealing after sitting in the fridge overnight.

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.

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.

mix the dressing separately, then add to the salad. let marinade in fridge for a couple hours for the best flavors, very good, will make again!

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 at any time of the day. Good with an assortment of olive oils and balsamic vinegars..I have mixed orange olive oil with blackberry ginger, and cider vinegar. Tasty and healthy.

This recipe was SO GOOD it made me lose my mind. Bonkers. Yummy wow. I did make it larger, & added the juice of a fresh lemon squeezed in.... Also, I added some cucumber, and used 50/50 Balsamic / Champagne vinegar in the dressing (because that's what I had on hand). MIND BLOWN - delicious!

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 overnight. I am most definitely making this a staple favourite in our household. The whole family "loved" it.

Great salad and dressing. In fact I am making more dressing today. Nice way to use zucchini. A bit time consuming to chop but well worth it for all the mix of flavors. This could be a meal when served with grilled fish or chicken. Keeper.

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

Made it exactly as the recipe calls for. It was outstanding! This one goes in my fav's.

Very good salad, but make sure you use white balsamic vinegar, as using dark balsamic will ruin the color and make for a horrid presentation— still delicious though.

Delicious. Used White Northern Beans and didn't change anything else.

I've made this a number of times, following the recipe exactly. Everyone to whom we've served it loves it. I've learned to put less dressing on the salad, as the flavors are so wonderful to begin with. This salad hold up well for a day or two, so we generally make more than we think we'll need, just to have the leftovers.

This truly is my "go to" salad dish for any family or social function. It is always a crowd pleaser - especially when encircled w/ flatbread.

Delicious! I didn't have any white balsamic vinegar so substituted champagne vinegar, and it came out fine. About a half-hour before serving, I mixed in chopped avocado and let it 'marry' to the other flavors. This is a winner, for sure!

Nomnomnomnomnom mmmmm mmmmm mmmm.... Enuf said!!

Great, guilt free dish!!!!

Flavorful salad we'll probably use most as a side with a sandwich for lunches. Another great way to use up some of the zucchini we seem to have in abundance in later summer!

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.

This is absolutely delicious! I brought it to a Mediterranean potluck and it was a big hit. Definitely a do again.

Easy and healthy! I love this recipe.

My sister and iI made it Saturday with red wine vinegar and added chopped cauliflower too. I can't stop eating it!

Very tasty salad! The fresh herbs really make it... I added some fresh thyme and oregano also

Winner! Hubby who does not like chickpeas really liked this salad and said we need to bring this on our beach camping trips. Made exactly as written. Leftovers are even better the next day.

Fantastic, even with omissions and substitutions! Wound up being an impromptu light dinner with avocado and flatbread. I didn't have olives or capers, and only had dried herbs on hand, but it still had plenty of flavor. My husband normally does not like garbanzos but loved it anyway. Glad to have a new delicious and unique way to use up zucchini and tomatoes from the garden. Will definitely make again, hopefully next time with all the ingredients! :)

I made 1/4 recipe, as I always do when testing a new recipe. That amount easily will make 3 side dish servings. Wonderful discovery as the salad is healthful, tasty, and quick to prepare.. This will be great to have in the fridge when I am out of greens for salad, It could also be a vegetarian entree. I'm so pleased I tried it. Thanks Christine M for posting.

This is a very tasty alternative to some of the more traditional methods of preparing zuccinni and yellow squash. I modified the recipe slightly in that I used raspberry balsamic which was fantastic.

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.

Perfect! I love zucchini and this recipe was the perfect blend of garlic, spices, and vegetables.

This salad was delicious. My family loved it. Will definitely make it again.

Followed the recipe exactly. This is a keeper!

How amazing the flavors came together. It is 116° today here in the Coachella Valley and it was so refreshing for dinner mated with a glass of Cabernet. I would probably add some prosciutto next time. -Roy Lagpacan

This is a delicious salad. I did not change anything and found the recipe to be amazing. My husband, who is pretty picky about food, loved it as well. It's a perfect recipe to take to a function or get-together with friends and family. It is a keeper recipe for sure.

Easy to make tastes delicious, changed a few things used apple cider and lemon pepper, fresh parsley.

Very easy and delicious. I made it just as described. I made extra so I can pack it in my lunch. I adore basil so this was right up my alley.

I love this. It's hearty and tasty. I subbed tri-color bell peppers for the tomatoes (I don't like them) in addition to the 3/4 cup included in the recipe. It's a great lunch for meal prep. I will definitely be making this again!

This is a superb salad, it has a lot of ingredients, but it is SO worth making. It tastes good immediately, and stays tasty even up to 5 days later. You will love it!

So delicious, so simple. Tastes great per the exact recipe. Also tastes great substituting various vinegars, lemon juice, beans, and omitting feta (one kid is lactose intolerant.) We eat the entire dish every time. If I ever have any leftovers, I'll let you know how it looks on day two.

Absolutely delicious! I added a bit of extra red pepper and tomatoes and feta, and used a lemon infused white balsamic. So good!

This is a winner, we used plum tomatoes and because I did not have fresh red bell pepper I used a nice handful of roasted red bell peppers from the jar. No white balsamic vinegar so I used white wine vinegar which is one of my favorites. Everybody loved it

Very tasty salad. Nice and refreshing lunch on a hot summer day when zucchini and tomatoes are in abundance!

Great and easy to make. Could use a touch more zest -perhaps a balsamic vinegar

I didn't make any changes however did not have white balsamic so I used the regular dark one -- the only negative was that the color of the salad became darker but it was still very tasty. Great crunch and flavor!

I used diced fresh tomatoes instead of cherry tomatoes and I used 5 1/3 teaspoons of dried basil instead of fresh basil leaves. It was amazing!

We wanted a good summertime salad for dinner. We topped this salad with chicken tenderloin sauteed with the same herbs and chilled. Served it with garlic sourdough. Was a very easy dinner. We will definitely make it again.

Fabulous!

Excellent.

My husband and I really enjoyed this recipe!! Great use of zucchini and tomatoes from the garden, and very tasty! Will definitely be making this again!! Thank you for the recipe!!

I made it for a group and everyone loved it, including those who don't really like veggies. I added some chopped chicken to make it a meal.

Made as directed. Delicious for weekday lunch. Gets better after sitting in the fridge.

This was a great dish. Had leftovers for lunch with lettuce and a little greek dressing. Mixed dressing separately as recommended.

This was fantastic. I tried to make it true to the recipe, but out of necessity, I had to make 2 changes. Green olives instead of Calamata and regular balsamic because I didn't have white. I'll buy both and make it again. YuM!

LOVED THIS RECIPE! I barely even shared it, it was so good. The white balsamic was just the thing--flavorful, colorful, healthful: this salad has it all!

7 28 17...http://allrecipes.com/recipe/222653/mediterranean-zucchini-and-chickpea-salad/... S liked this one "best so far" although he thought the zucc was cuke.:/ 'Been making cuke salads. From him four; me three plus. 'Could use a bit more tang - easy fix lemon or vinegar - & more red pepper too.

Made this without the olives, which I don’t care for. Loved it! It keeps really well, too. I made it for my Dad when I visited him and he liked it so much he asked for the recipe and has made it several times on his own!

Will definitely make this again. I used regular balsamic vinegar. It tasted great, but wasn't as 'pretty' because of the brown coloring. I didn't add the olives or the capers as we're not fans. I, too, mixed the dressing and poured over the veggies to get a better blend. I think you could also use mozzarella pearls or chunks of mozzarella instead of the feta in case you have folks we aren't feta fans.

made this with vegan feta cheese, easy to make with all the ingredients from the garden. fast and easy.

Big hit at the office party. Will definitely make again.

I added 1/3 cup of Wishbone Red Wine Vinaigrette dressing for more flavor. Great healthy salad option. Will make this recipe again!

Added 2 more cloves of garlic. Easy amazing dish.

Great flavors!

Fantastic flavors! my red pepper was getting old so i roasted it and chopped it and threw it in. i think you can probably do a lot of substitutions of veggies and it would still be great!

this is a dish that takes a bit of time due to the many ingredients BUT so WORTH it! Absolutely scrumptious!!!

Made this for a day on the boat. It was perfect. Light and healthy yet hearty flavor. It got many requests for the recipe. Thanks for sharing!

Delicious! I take it to work for lunch and snacks as often as I can.

I loved this recipe because I love chickpeas and zucchini and all the other ingredients. My wife also likes chickpeas but claims not to like uncooked zucchini or sweet peppers, but she raved about this salad. I made a few mostly insignificant changes: I didn't have white balsamic vinegar so I used white wine vinegar and lemon juice. I also mixed the liquids and spices separately with some Dijon mustard to promote emulsification, and then added the other ingredients. It was delicious.

Absolutely delicious! All the fresh herbs were great. I used lemon juice instead of balsamic vinegar.

Easy. Tasty. Healthy. Loved it!!

loved it

A lovely chopped salad. I made a double recipe because I wanted it for several uses. The only changes I made were for longevity: I did not halve the tomatoes; and, I snipped the basil into portions of it as served. During the week I took it to work for lunch, with a little sliced chicken breast. On the weekend I tossed what was left with lettuce, toasted almonds, toasted sesame seeds, and a little extra Italian dressing for a dinner salad. I will definitely make this again.

Delicious cold and, I found, even better warmed as veggie soft tacos! (Pic added).

This is sooo good. I love all the flavors.

Absolutely loved this. Left out the olives, personal preference. Mixed the dressing in a jar then added to the salad. Will definitely make this again.

I followed the recipe and thought it was very good as did my husband. My son who likes everything in this didn’t like it however.

Great flavors, fresh and filling. I mixed dressing separately, and only used about 3/4 of it.

really good

This is a very tasty salad! I made the dressing as recommended, except I used granulated garlic instead of fresh & added lemon juice. I added shredded carrots, diced apple, and chopped cabbage (from bagged cole slaw). I do not like chickpeas, so I used canned white great northern beans. You can make this salad with other canned beans that you have on hand. It was scrumptious with the white balsamic vinegar. This is a good summer salad. My picky husband loved it!

I made this for a cook out and got rave reviews from everyone. I substituted 1/2 the zucchini with cauliflower and used lemon flavored white balsamic. I will make this again.

Excellent. minor changes due to what I had on hand: dried herbs; added 1/2 can rinsed black beans and 1/2 can chickpeas; added fresh broccoli and chopped carrots. perfect summer lunch!! Thanks!

This is a keeper.

This makes a great summer salad. No changes were made to this recipe and everyone enjoyed it - some had seconds!!

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 was so awesome!!!!! will be my recipe from now on!

Lemon juice instead of balsamic vinegar. Turkish oregano instead of Greek. Everything else as written. Everyone loved it!

Absolutely delicious. Well worth the preparation time.

Super good! we loved it! just don't eat the whole bowl

I didn't have a red bell pepper and substituted red onion instead of the sweet and dried spices instead of the fresh , but this was still a huge winner. Will definitely add this to the list of go-to's for weekday lunch prep or to bring to gatherings.

It came out bland. I just didn’t get into it.

I added fresh tarragon leaves and some jalapeño stuffed green olives. I sliced up some kale and added shredded Parmesan cheese. A very versatile garden Mediterranean salad!

Mmmmmm

A+ GR8 salad