
Chickpea & Zucchini Sauté with Feta & Mint
Ingredients
Extra virgin olive oil
1 tsp
Uncooked zucchini
½ small, sliced or cut into thin strips
Red bell pepper
½ medium, or yellow pepper, sliced
Uncooked onion
½ small, sliced
Grape tomatoes
16 item(s), halved, or 4 quartered Campari Tomatoes
Canned chickpeas (garbanzo beans)
½ cup(s), rinsed and drained
Olives
4 olive(s), large, Kalamata variety, pitted, sliced
Garlic
1 large clove(s), minced
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Crumbled feta cheese
2 Tbsp
Fresh mint leaves
1 Tbsp, chopped