All Recipes

Marinated Pepper Salad with Garbanzos, Olives, and Feta

Marinated Pepper Salad  with Garbanzos, Olives, and Feta
  • Category

    Breakfast

  • Cusine

    American

Ingredients

3 cups sliced sweet mini-peppers

1/2 cup balsamic vinegar

2 T olive oil

3 large cloves garlic, sliced

1 tsp. Vege-Sal 

1/2 tsp. coarse ground black pepper

1 can garbanzo beans rinsed and drained well

1 can black olives, drained well and cut in half lengthwise

1 T olive oil

1-2 T marinade from peppers

1/4 cup shredded Parmesan or feta cheese

Directions

Cut peppers into rings, cutting towards stem end and discarding stems and seeds. Put peppers into Ziploc bag. Combine vinegar, olive oil, garlic, salt or Vege-Sal, and pepper and pour over peppers. Allow to marinate in refrigerator 24 hours, turning occasionally.

Drain peppers and save 2 T of marinade. Combine olive oil and reserved marinade, starting with smaller amount of marinade and tasting until it seems strong enough for you. Rinse garbanzos well and let drain at least 10 minutes. Drain olives and cut in half lengthwise, then combine drained garbanzos and olives. Add the marinated peppers and desired amount of dressing. Gently stir in shredded Parmesan or Feta and serve. This will keep in the refrigerator for a day or two, although I would add the cheese right before you serve it.