Ingredients

Scale

For the lemon dill vinaigrette:

Juice of half a large lemon (2 – 3 Tablespoons)
2 Tablespoons white wine
2 Tablespoons rice vinegar
2 Tablespoons extra virgin olive oil
2 – 4 cloves garlic, peeled & chopped
1/4 teaspoon Italian seasoning
2 sprigs of fresh dill, snipped (or 1/4 – 1/2 teaspoon dried)

For the salad:

1 medium zucchini, chopped (about 2 1/2 cups)
1 1/2 cups cooked chickpeas (or 1 15-oz. can)
1 1/2 cups chopped fresh sweet tomatoes
1/4 cup chopped red onion
Crumbled feta, for the top

Instructions

In a small bowl, whisk together the lemon dill vinaigrette ingredients.
In a larger bowl, toss together the salad ingredients (except the feta).
Drizzle the dressing over the salad, sprinkle with crumbled feta and enjoy!

Notes

© Copyright 2020, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Keywords: Zucchini, Tomatoes, Chickpea, Heart healthy, Gluten free, Diabetic