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Marinated Vegetable Salad With Vinaigrette

Country.Chef's picture
Ingredients
For the dressing
  White wine vinegar 3 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Minced flat leaf italian parsley 2 Tablespoon (Fresh Ones)
  Dijon mustard 1 Tablespoon
  Dried italian seasoning 1 Teaspoon
  Granulated garlic 1⁄2 Teaspoon
  Kosher salt 1⁄2 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
For the salad
  Canned chickpeas 15 Ounce, drained, rinsed (1 Can)
  Broccoli florets 1 Cup (16 tbs)
  Sliced red onion 1⁄2 Cup (8 tbs)
  Diced red bell pepper 1⁄2 Cup (8 tbs)
  Sliced carrots 1⁄2 Cup (8 tbs)
  Pitted kalamata olives 1⁄4 Cup (4 tbs)
  Crumbled feta cheese 6 Tablespoon
Directions

Whisk together ingredients for dressing in a bowl.
Combine chickpeas, vegetables, and olives in a large bowl; toss to coat with dressing.
Cover and marinate in the refrigerator 30 minutes to overnight, tossing occasionally.
Garnish each serving with feta cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Chickpea
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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