vegetarian | gluten free | nut free | egg free

20 minutes or less | batch prep

What You’ll Need:

2 medium zucchini, cut into bite size chunks

1 (15oz) can chickpeas, drained & rinsed

1 pint cherry tomato, quartered

4oz feta cheese, crumbled

1/2 c kalamata olives, halved

.25oz fresh basil, leaves chopped

1/4 c olive oil

1/4 c white balsamic or white wine vinegar

1/4 tsp sea salt

black pepper taste

Combine ingredients in a large bowl. Toss well.

Cover and pop bowl into the fridge for quick mid week meals or divide into (4) separate containers for easy grab & go lunches throughout the week.

Serves 4.