Greek Zucchini Salad
A light and refreshing summer salad that showcases the flavors of garden-fresh zucchini!
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Servings: 6
Calories: 203kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
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