Description
A bright and healthy salad featuring chickpeas, zucchini, and tomatoes, complemented by a zesty garlic vinaigrette.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 medium zucchini, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 ounces feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Set aside.
- Combine salad ingredients: In a large bowl, combine the drained and rinsed chickpeas, diced zucchini, halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped mint.
- Dress the salad: Pour the garlic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Add feta (optional): If desired, crumble the feta cheese over the salad.
- Chill (optional): For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve the chickpea, zucchini, and tomato salad chilled or at room temperature.
Notes
Rinse chickpeas well to remove excess sodium. Optional ingredients can be added for variation, such as bell peppers or cucumbers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean