Marinated Vegetable and Chick-Pea Salad
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
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
Another great way to use chick peas.