Marinated vegetable salad
For the dressing: 3 Tablespoons white wine vinegar 3 Tablespoons extra-virgin olive oil 1 Tablespoon flat leaf parsley 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 1 cup broccoli florets 1/2 cup red onion 1/2 cup red bell pepper 1 carrot 1/4 cup kalamata olives 6 Tablespoons feta cheese
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