Mediterranean Zucchini and Chickpea Salad Recipe

My husband made this last night with only a couple of substitutions - I don't care for chickpeas so he used great northern beans instead, roma tomatoes from our garden instead of grape tomatoes, and we didn't have white balsamic vinegar so he used a little regular balsamic and white vinegar combined. Delicious!!! We ate as a side dish with grilled chicken and it was a perfect meal. I brought some for lunch today and cannot wait to eat it.

Just made this salad, cooked the zucchini off for about 7 minutes in the air fryer tossed with olive oil and garlic first. Mixed dressing ingredients in bowl first and tasted, then added salad ingredients. Definitely a keeper recipe, loved it.

I hate it when people make changes and then rate the recipe. However, I am sharing anyway in case anyone else is hesitant about making this without white balsamic vinegar. I made this with regular balsamic and it was absolutely amazing!

Will definitely make this again. I used regular balsamic vinegar. It tasted great, but wasn't as 'pretty' because of the brown coloring. I didn't add the olives or the capers as we're not fans. I, too, mixed the dressing and poured over the veggies to get a better blend. I think you could also use mozzarella pearls or chunks of mozzarella instead of the feta in case you have folks we aren't feta fans.

My only regret is not making it sooner. I was able to use many of my own fresh herbs ingredients before they are gone for the season. I had some grapefruit balsamic vinegar which made it even better!!

I loved this recipe because I love chickpeas and zucchini and all the other ingredients. My wife also likes chickpeas but claims not to like uncooked zucchini or sweet peppers, but she raved about this salad. I made a few mostly insignificant changes: I didn't have white balsamic vinegar so I used white wine vinegar and lemon juice. I also mixed the liquids and spices separately with some Dijon mustard to promote emulsification, and then added the other ingredients. It was delicious.

I added fresh tarragon leaves and some jalapeño stuffed green olives. I sliced up some kale and added shredded Parmesan cheese. A very versatile garden Mediterranean salad!

Absolutely delicious! I added a bit of extra red pepper and tomatoes and feta, and used a lemon infused white balsamic. So good!

I've made this exactly as written, and my family loved it. I've also made it with dried herbs instead of fresh. Still fabulous. I've changed the type of vegetables based on what I had on hand, such as carrots and asparagus, still delish. This recipe is now part of my weekly menu, especially for lunches.

The fresh ingredients in this dish are amazing and are the reason it is so tasty! I had many of the ingredients so without making an extra trip to the store, I substituted the white balsamic vinegar with regular balsamic vinegar, the feta cheese with white cheddar, and kalamata olives for green olives. We kept the dressing separate so our family could put as little or as much on their dish as they wanted. It was excellent! I will be making it again!

Love this salad! I usually double the dressing, otherwise follow recipe exactly. One time I made it for dinner, then didn't eat, so it stayed in the fridge overnight, minus the feta. The next day, I added the feta and ate half of it!! Delicious!! Now I always make it the day before.

Made this today & it’s great! Lots of great flavors. Added some chopped banana pepper, some lemon juice and used regular balsamic. Great summer salad with fresh basil and zucchini from the garden.

Made as directed. The only substitution I made was lemon juice in replacement for white balsamic. I like this better than a traditional Greek salad with lettuce. You could always mix it with lettuce, I am sure that would be nice too.

This is a great recipe. I make it at least twice a month and sometimes substitute English cucumbers when zucchini is unavailable. The dressing is good on any number of other salads.

We liked this very much. I may use less dressing for the amount of food next time, but that’s just me. The fresh vegetables make the salad. I may try this sometime using dehydrated or canned or pickled vegetables to see what happens. I will make this again.

Such a pleasant surprise!

Bro, I can’t even — tastes too good.

Perfect balance of taste and texture.

This was great restaurant quality! I may reduce Kalamata olives next time but that is just me- Kalamata lovers think it is just right. I made 1/2 recipe - plenty of salad!

Outstanding - wouldn't change a thing.