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Marinated Vegetable and Chick-Pea Salad


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Member since 2007

Serves | Prep Time | Cook Time

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


Cook cauliflower and carrots in boiling water until just tender-crisp, about 2 minutes.


Drain and plunge into cold water, drain well and place in a large bowl.


Add zucchini, pepper and chick-peas.


Whisk together marinade ingredients, pour over vegetables and toss.


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.


Pairs Well With


Notes

Another great way to use chick peas.

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