Marinated Vegetable Salad

Hey, how are you doing with your pre- and probiotics?  I’m finding it challenging–in a good way.  Trying to find recipes to make for my clients that give them the same benefits I want in my meals is a bit of work sometimes.  But I’m feeling and looking better, and my clients love their food!!

(I think you call that a win-win?)


Today’s offering is full of everything good, including protein, pickling probiotics from the olives, and lots of other just plain good veggies!

For a salad for two people you will need:

  • 1 15oz can chickpeas, rinsed and drained
  • 1/2 cup broccoli florets-separate them into small flowers so they go further
  • 1/3 cup red onion, sliced
  • 1/3 cup red bell pepper, diced
  • 1/2 carrot, peeled and sliced
  • about 12 pitted kalamata olives, halved
  • 2 Tbl. crumbled feta cheese

And for the dressing (super!):

  • 2 Tbl. red wine vinegar
  • 2 Tbl. olive oil
  • 1 Tbl. fresh parsley, minced
  • 1/3 Tbl. Dijon mustard
  • 1/2 tsp. dried Italian seasoning (rub it between your fingers to release the oils)
  • 1/8 tsp. granulated garlic
  • 1/8 tsp. kosher salt
  • a good shake of red pepper flakes

—>> Whisk together ingredients for the dressing in a bowl.

Combine chickpeas, vegetables, and olives in a large bowl. Toss to coat with the dressing. Cover and marinate in the refrigerator for 30 minutes to overnight, tossing occasionally. Garnish each serving with the feta cheese.



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