CHICKPEA ANTIPASTO SALAD

CHickpea antipasto salad

Ingredients

1/2 zucchini

1/3 c chickpeas

2 tsp EPICURE Greek dressing

1 tsp EPICURE SPG

1 tsp olive oil

DRESSING

½ c olive oil

1/4 c red vinegar

2 tbsp EPICURE Greek Dressing

¼ tsp EPICURE Poco Picante salsa

1 tbsp EPICURE Honey Mustard

10 cherry tomatoes

½ red onion sliced

3/4 c canned artichoke hearts chopped

1/3 c olives

3 tbsp Banana peppers sliced

1/2 c bocconcini sprinkle with SPG.

1 c butter beans

DIRECTIONS

Using 4 in 1 Mandoline slice zucchini.

Rinse and pat dry chickpeas. Place both in medium sized bowl/ 4 cup Prep bowl add olive oil, Greek dressing and SPG, mix well. Place chickpeas and zucchini on a 1/4 Sheet Pan lined with silicone liner and roast in 420F oven for 20 minutes.

Put dressing ingredients in a 4 cup prep bowl, whisk well. Sprinkle bocconcini with SPG.

Place salad ingredients in a bowl, add roasted chickpeas and zucchini. Add prepared Greek dressing, toss well.

Serve with white wine. Enjoy!

Seriously delicious salad, flavoured to perfection.