Zucchini, Chickpea and Tomato Salad (Yossy Arefi; NYT Cooking)

Ingredients:

• 2 cups chopped tomatoes (about 11 ounces total)
• 1 ½ cups small-diced zucchini (from 1 medium zucchini)
• 1 (15-ounce) can chickpeas, drained and rinsed
• ½ cup thinly sliced fresh mint leaves (Optional)
• 1 lemon, zested and juiced
• ¼ cup olive oil
• 1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• 1 cup crumbled feta

Add tomatoes, zucchini, chickpeas, mint, lemon zest and juice, olive oil, salt and pepper to a large bowl and toss to combine. Let salad marinate for 10 minutes.

Before serving, taste and add more salt and pepper if desired. Sprinkle the feta over the top and serve immediately.