Marinated Vegetable Salad

Marinated Vegetable Salad

Marinated Vegetable Salad

NGREDIENTS
FOR THE DRESSING:
3 Tablespoons white wine vinegar
3 Tablespoons extra-virgin olive oil
1 Tablespoon flat leaf parsley ; fresh, minced
1 Tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
FOR THE SALAD:
1 (15 oz.) can chickpeas ; rinsed, drained
1 cup broccoli florets
1/2 cup red onion ; sliced
1/2 cup red bell pepper ; diced
1 carrot ; peeled, sliced
1/4 cup kalamata olives ; pitted
6 Tablespoons feta cheese ; crumbled
INSTRUCTIONS
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.

NOTES
Use dried herbs in marinades that can sit a while. The herbs won’t turn color and their flavors steep into the marinade.

Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed, beet, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still everyone has different characteristics – positive and negative. We will now talk about olive oil!
In the diet it is best to consume without any processing, to use all the components. It is not recommended for frying give a high boiling point which releases harmful free radicals. It is also not recommended for preparing cakes and pastries due to the strong smell, and it can completely change the taste. However, it is a great choice for any other food preparation.