Zucchini Ribbon Salad

Ingredients:

1 tablespoon olive oil

2 tablespoons red wine vinegar

½ teaspoon salt

½ teaspoon garlic powder

1 teaspoon italian seasoning

½ tablespoon dijon mustard

2 medium zucchinis

1 cup chickpeas, drained

½ cup cherry tomatoes, halved

2 tablespoons red onion

2 tablespoons kalamata olives, choppe

5 oz container Good Culture Organic Cottage Cheese 4%

Directions:

In a large bowl, combine 1 tablespoon olive oil, 2 tablespoons red wine vinegar, ½ teaspoon salt, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning and ½ tablespoon dijon mustard. Stir well.

Using a vegetable peeler, peel the zucchini into thin ribbons, stopping when you reach the seedy center. Rotate the zucchini as you peel to create even ribbons.

Add the zucchini ribbons to the bowl with the dressing along with the 1 cup drained chickpeas, ½ cup cherry tomato halves, 2 tablespoons chopped red onion and 2 tablespoons chopped olives. Stir well to coat in the dressing.

Top with Good Culture cottage cheese and enjoy.