Mediterranean Zucchini and Chickpea Salad

2 cups diced zucchini

1 (15 ounce) can chickpeas

drained and rinsed

1 cup halved grape tomatoes

¾ cup chopped red bell pepper

½ cup chopped sweet onion (such as Vidalia®)

½ cup crumbled feta cheese

½ cup chopped Kalamata olives

⅓ cup olive oil

⅓ cup packed fresh basil leaves

roughly chopped

¼ cup white balsamic vinegar

1 tablespoon chopped fresh rosemary

1 tablespoon capers

drained and chopped

1 clove garlic

minced

½ teaspoon dried Greek oregano

1 pinch crushed red pepper flakes

salt and ground black pepper to taste