Mediterranean Zucchini and Chickpea Salad

2 cups diced zucchini

1 (15 ounce) can chickpeas, drained and rinsed

1 cup halved grape tomatoes

3/4 cup chopped red bell pepper

1/2 cup chopped sweet onion (such as Vidalia®)

1/2 cup crumbled feta cheese

1/2 cup chopped Kalamata olives

1/3 cup olive oil

1/3 cup packed fresh basil leaves, roughly chopped

1/4 cup white balsamic vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon capers, drained and chopped

1 clove garlic, minced

1/2 teaspoon dried Greek oregano

1 pinch crushed red pepper flakes (optional)

salt and ground black pepper to taste

What You Need