Grilled Vegetable, Chickpea & Caper Salad {Vegan}

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

The Dressing:

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