Marinated Vegetable Salad With Vinaigrette
|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|
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.