- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cups zucchini cubed or quartered in 1/2-inch pieces
- 1 15-ounce can garbanzo beans, also known as chickpeas
- 1/3 cup kalamata olives pitted and halved
- 1/4 cup red onion chopped
- 1/4 cup vegan feta cheese crumbled
- 1/4 cup Italian flat-leaf parsley chopped
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper; set aside.
In a medium bowl, add the zucchini, garbanzo beans, olives, feta cheese, and parsley. Drizzle dressing over the top then gently toss to coat all ingredients.
Adjust seasoning to taste and serve or cover and refrigerate for up to 2 days.
Calories: 203kcal | Carbohydrates: 24g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 299mg | Potassium: 456mg | Fiber: 7g | Sugar: 6g | Vitamin A: 451IU | Vitamin C: 21mg | Calcium: 88mg | Iron: 3mg