Mediterranean Zucchini and Chickpea Salad

2 Cups Diced Zucchini

1 (15 Ounce) Can Chickpeas, Drained And Rinsed

1 Cup Halved Grape Tomatoes

½ Cup Chopped Red Bell Pepper

½ Cup Chopped Sweet Onion

½ Cup Crumbled Feta Cheese Or To Taste

½ Cup Chopped Kalamata Olives or As Needed

⅓ Cup Olive Oil

⅓ Cup Packed Fresh Basil Leaves, Roughly Chopped

¼ Cup White Balsamic Vinegar

1 Tablespoon Chopped Fresh Rosemary

1 Tablespoon Capers, Drained And Chopped

1 Clove Garlic, Minced

½ Teaspoon Dried Greek Oregano

1 Pinch Crushed Red Pepper Flakes (Optional)

Kosher Salt And Ground Black Pepper To Taste

Directions

Step 1 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. 6 Servings; Serve with Pita, and Island Lemonade made with ginger and rosemary.