Chickpeas, sun dried tomatoes & zucchini noodles are tossed with a balsamic vinegar dressing in this vegetarian & gluten free Greek Zucchini Noodles Recipe!
In a small bowl, combine the ¼ cup olive oil, lemon juice, balsamic vinegar, green onions, dried oregano, kosher salt and black pepper.
Whisk well, then set aside.
Add the remaining 1 tbsp olive oil to a large skillet over medium high heat. Add the garlic, saute 1 minute, then add the zucchini noodles, saute 2-3 minutes.
Turn the heat off and toss the zucchini noodles in the balsamic lemon dressing.
Place in a bowl and top with the chickpeas, feta cheese and sun dried tomatoes.