Marinated Vegetable Salad

By drinkfairy

Ingredients

• For the dressing:
• 3 Tablespoonswhite wine vinegar
• 3 Tablespoonsextra-virgin olive oil
• 1 Tablespoonflat leaf parsley; fresh, minced
• 1 TablespoonDijon mustard
• 1 teaspoondried Italian seasoning
• 1/2 teaspoongranulated garlic
• 1/2 teaspoonkosher salt
• 1/4 teaspoonred pepper flakes
• 1/4 teaspoonblack pepper
• For the salad:
• 1 (15 oz.) canchickpeas; rinsed, drained
• 1 cupbroccoli florets
• 1/2 cupred onion; sliced
• 1/2 cupred bell pepper; diced
• 1 carrot; peeled, sliced
• 1/4 cupkalamata olives; pitted
• 6 Tablespoonsfeta cheese; crumbled

Preparation

Step 1

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.