Grilled Vegetable, Chickpea & Caper Salad {Vegan}

• 1 red bell pepper quartered
• 2 medium zucchini cut into ½-inch thick strips
• 1 medium summer squash cut into ½-inch thick strips
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup low-sodium chickpeas drained
• 1 tablespoon drained capers
• 6 basil leaves thinly sliced

The Dressing:

• 2 ½ teaspoons white wine vinegar
• ½ teaspoon minced shallots
• 1 teaspoon Dijon mustard
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• 2 ½ teaspoons extra-virgin olive oil