Marinated Vegetable Salad With Vinaigrette Recipe
Summary
Preparation Time10 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Extra virgin olive oil | 3 Tablespoon (FOR THE DRESSING) | |
| Minced | 2 Tablespoon (FOR THE DRESSING) | |
| Dijon Mustard | 1 Tablespoon (FOR THE DRESSING) | |
| Italian seasoning | 1 Teaspoon, dried (FOR THE DRESSING) | |
| 1/2 tsp. each granulated garlic and kosher salt | ||
| 1/4 tsp. each red pepper flakes and black pepper | ||
| Chickpeas | 1 Can (10oz), drained, rinsed (FOR THE SALAD) | |
| Broccoli florets | 1 Cup (16 tbs) (FOR THE SALAD) | |
| 1/2 cup each sliced red onion, diced red bell pepper, and sliced carrot | ||
| Kalamata olives | 1/4 Cup (16 tbs), pitted (FOR THE SALAD) | |
| Feta cheese | 6 Tablespoon, crumbled (FOR THE SALAD) | |
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.
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.
Chef
