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Zucchini and Chickpea Saladzucchini-and-chickpea-salad

  • 19-ounce can of chickpeas, drained
  • 1 small red onion, chopped
  • 1 medium zucchini, thinly sliced
  • 2 to 3 tablespoons balsamic vinegar, or to taste
  • 1/4 cup olive oil, extra virgin preferred
  • 1/4 teaspoon dried oregano
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 1 medium tomato, diced
  • 10 kalamata olives, halved and pitted
  • 3 ounces feta cheese, crumbled (peppercorn feta preferred)

Combine all ingredients except feta cheese; let stand at least 30 minutes for flavors to blend. Just before serving, add cheese and stir to blend. Best served at room temperature

Serves 9 to 10

First-Place Prize – Submitted By Frances Dietz, York


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