Chickpea and zucchini sauté with mint and feta

Olive oil

1 tsp(s)

Uncooked zucchini

½ small, sliced or cut into thin strips

Uncooked bell pepper(s)

½ item(s), medium, sliced

Uncooked onion(s)

½ small, sliced

Grape tomatoes

16 item(s), halved, or 4 quartered Campari tomatoes

Canned chickpeas

½ cup(s), rinsed and drained

Olive(s)

4 large, pitted and sliced

Garlic clove(s)

1 clove(s), medium, minced

Table salt

1 pinch

Black pepper

1 pinch

Crumbled feta cheese

2 tbsp(s)

Fresh mint leaves

1 tbsp(s), chopped