Zucchini Salad with Tomatoes, Chickpeas, and Feta

Here's an easy salad that requires few ingredients that you can whip up in just a few minutes for a quick lunch. I used a julienne peeler on the zucchini to get the "noodle" shape, but you could achieve similar results by cutting the zucchini  into small strips with a knife, or just go old-school and cut it into thin quarter moons. Also, see that beautiful lettuce on the side? That's my first batch of salad from this year's garden!

Zucchini Salad with Tomatoes, Chickpeas, and Feta
2 Tbs olive oil
1 Tbs balsamic vinegar
1Tbs fresh oregano (basil would probably be yummy as well)
salt and pepper
1 pint cherry or grape tomatoes, cut in half
1 can garbanzo beans, drained and rinsed
1 large zucchini, julienned or sliced into thin quarter moons
crumbled feta for garnishing (optional, but good)

Whisk oil and vinegar together in a large bowl. Add some salt and pepper and whisk.  Add oregano and whisk again. Add cherry tomato halves and give a stir. (Let the tomatoes marinate in the dressing while you prepare the zucchini and beans). Mix in zucchini and beans. Taste. Add more salt and pepper as needed. Top with crumbled feta and serve.