Chickpea and zucchini sauté with mint and feta

Olive oil

1 tsp(s)

Uncooked zucchini

½ small, sliced or cut into thin strips

Bell pepper(s)

½ item(s), medium, sliced

Uncooked onion(s)

½ small, sliced

Grape tomatoes

16 medium, halved, or 4 quartered Campari tomatoes

Canned drained chickpeas

½ cup(s), rinsed and drained

Olive(s)

4 large, pitted and sliced

Garlic clove(s)

1 large clove(s), minced

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Crumbled feta cheese

2 tbsp(s)

Fresh mint leaves

1 tbsp(s), chopped