2 cups broccoli cut in bite-sized pieces
2 cups cauliflower cut in bite-sized pieces
2 cups carrots, sliced
1 small cucumber, sliced
1 each sweet red pepper and green pepper, chopped
1 can chickpeas, drained
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
2 tsp basil
1 tsp oregano
1 tsp sugar
1 tsp freshly ground pepper
Boil cauliflower and carrots and broccoli for 2 minutes. Drain and
plunge into cold water; drain well and place in large bowl. Add
cucumbers, peppers and chickpeas.
Whisk together marinade ingredients. Pour over vegetables and toss.
Cover tightly with plastic wrap. Refrigerate for at least for 4 hours;
stir mixture occasionally.