Combine an assortment of colorful vegetables and stir in chickpeas and olives for a hearty vegetable salad that's easy to make and easy to take if you're headed to a picnic or potluck supper.
Makes 10 cups
1 (16-ounce) package fresh broccoli and cauliflower florets
1 (16-ounce) package cherry tomatoes
1 (15-ounce) can chickpeas, rinsed and drained
1 (6-ounce) can ripe black olives, drained and sliced
1 cup slivered snow peas
3 green onions, chopped
1 medium carrot, cut into thin strips
1 small red bell pepper, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil
1/4 teaspoon pepper
Garnish: fresh parsley sprig
Combine florets and next 7 ingredients in a large bowl.
Process oil and next 6 ingredients in a blender until smooth; add to vegetables, tossing to coat. Cover and chill 5 hours. Garnish, if desired.