Marinated Vegetable and Chick-Pea Salad
INGREDIENTS
  • 3 cups cauliflower in bite size pieces
  • 2 cups thinly sliced carrots
  • 2 small zucchini, sliced
  • 1 each sweet red and green pepper cut into bite size pieces
  • 1 can (19 oz.) chick-peas, drained
  • Marinade:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 minced cloves garlic
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. sugar
  • salt and pepper to taste
DIRECTIONS
  1. Cook cauliflower and carrots in boiling water until just tender-crisp, about 2 minutes.
  2. Drain and plunge into cold water, drain well and place in a large bowl.
  3. Add zucchini, pepper and chick-peas.
  4. Whisk together marinade ingredients, pour over vegetables and toss.
  5. Cover tightly with plastic wrap or transfer to a large plastic bag and refrigerate for at least 4 hours or up to 4 days, stir mixture or turn bag occasionally.
RECIPE BACKSTORY
Another great way to use chick peas.