Zucchini 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