Mediterranean Zucchini and Chickpea Salad

 2 cups diced zucchini

1 (15 oz) can chickpeas, drained and rinsed

1 cup halved grape tomatoes

3/4 cup chopped red bell pepper

1/2 cup chopped sweet onion ( such as Vidalla)

1/2 cup crumbled feta cheese

1/2 cup chopped Kalamata olives

1/3 cup olive oil

1/3 cup packed fresh basil leaves, roughly chopped

1/4 cup white balsamic vinegar or red wine vinegar

1 Tbsp chopped fresh rosemary

1 Tbsp caper, drained and chopped

1 clove garlic, minced

1/2 tsp dried Greek oregano

1 pinch crushed red pepper flakes (optional)

salt and pepper

Mix together in a large bowl. Chill in refrigerator for a couple hours to let flavors blend.   Serve.