Chickpea and zucchini sauté with mint and feta

Olive oil

1 tsp(s)

Zucchini

½ small, sliced or cut into thin strips

Bell pepper

½ item(s), medium, sliced

Onion

½ small, sliced

Grape tomatoes

16 medium, halved, or 4 quartered Campari tomatoes

Canned drained chickpeas

½ cup(s), rinsed and drained

Olives

4 large, pitted and sliced

Garlic

1 clove(s), large, minced

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Crumbled feta cheese

2 tbsp(s)

Fresh mint leaves

1 tbsp(s), chopped