Shared by Joseph Marshall
Ingredients:
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
½ cup crumbled feta cheese
½ cup chopped Kalamata Olives
1/3 cup olive oil
1/3 cup fresh basil leaves, roughly chopped
¼ cup red balsamic vinegar
1 clove garlic
1 red pepper, chopped
Salt and ground black pepper to taste.
Directions:
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.