Chickpea and Zucchini Sauté with Feta and Mint | Recipes | WW USA

Ingredients

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