Chickpea, cherry tomato, zucchini, and feta salad, a vegetarian one-dish meal, perfect as an appetizer or side dish, to take to the office, the beach, or a buffet.
It is a healthy and tasty one-dish meal made with chickpeas and fresh vegetables like zucchini, cherry tomatoes, and onions. To add a little extra, I also included olives, cheese cubes (Feta, Asiago, or Primo Sale, depending on your taste), and fresh basil.
A perfect recipe for summer, flavorful and tasty, rich in plant proteins and vitamins, try it yourself!
Let’s see how to make the Chickpea, cherry tomato, zucchini, and feta salad recipe together. Prepare the ingredients, and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 package canned chickpeas
- 10 cherry tomatoes (red and yellow)
- 2 zucchini
- 3 tablespoons extra virgin olive oil (for cooking the zucchini)
- 1 clove garlic
- to taste Taggiasca olives (as desired)
- 2.5 oz feta (or Asiago)
- basil
- 1/2 red Tropea onion
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- 1 Pan
- 1 Bowl
Steps
First, wash the zucchini, remove the ends, and cut them into pieces. Heat the extra virgin olive oil in a pan with the clove of garlic, then add the zucchini and let them cook for about 10 minutes over low heat: they should soften but remain firm.
Meanwhile, wash the cherry tomatoes and cut them in half and into wedges, then rinse the chickpeas under cold water, drain them well, and put them in a bowl with the cherry tomatoes.
While the zucchini cool, cut the feta into cubes. Once the zucchini are cool, remove the garlic and add them to the bowl with the chickpeas, also add the olives, the feta, the onion cut into rings, season with extra virgin olive oil, add salt (if desired, also pepper), oregano and fresh basil cut into pieces.
Mix well and serve. Here is the Chickpea, Cherry Tomato, Zucchini, and Feta Salad ready. Enjoy your meal!
Till the next recipe.
Fresh and tasty.
Storage
You can store the Chickpea, Cherry Tomato, Zucchini, and Feta Salad in the fridge for about 2 days, in an airtight container.
Variants and Suggestions
– Cheese: Instead of Feta, you can use Asiago cut into cubes or Primo Sale.
– Chickpeas: I used canned ones, pre-cooked, after rinsing them well under running water. If you prefer, you can use dried ones, after soaking them for at least 10 hours and cooking for about 1 hour. If you don’t have them, replace them with beans, cannellini or white kidney beans.
– Herbs: use the ones you like best, thyme, mint, marjoram…
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