INGREDIENTS
16 ozs
chickpea elbows
4 cups
grape tomatoes
2 cups
zucchini
1/2 cup
red onion
7 tbsps
light mayonnaise
2 1/2 tbsps
red wine vinegar
2 tbsps
fat free greek yogurt
2 tsps
dijon mustard
1/4 tsp
oregano
1/4 tsp
garlic powder
1 serving
salt and pepper