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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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4.30769
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 243 Calories from Fat 129

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 2.9 g14.6%

Trans Fat 0 g

Cholesterol 13.3 mg4.4%

Sodium 723.7 mg30.2%

Total Carbohydrates 22 g7.4%

Dietary Fiber 4.2 g16.8%

Sugars 2.4 g

Protein 7 g14.4%

Vitamin A 69.4% Vitamin C 89.5%

Calcium 12.5% Iron 10%

*Based on a 2000 Calorie diet

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Marinated Vegetable Salad With Vinaigrette Recipe