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.