Marinated Pepper Salad with Garbanzos, Olives, and Feta

Ingredients

• 3 cups sliced sweet mini-peppers
• 1/2 cup balsamic vinegar
• 2 T olive oil
• 3 large cloves garlic, sliced
• 1 tsp. Vege-Sal
• 1/2 tsp. coarse ground black pepper
• 1 can garbanzo beans rinsed and drained well
• 1 can black olives, drained well and cut in half lengthwise
• 1 T olive oil
• 1-2 T marinade from peppers, to taste
• 1/4 cup shredded Parmesan or feta cheese

Directions

1. For the marinated peppers, slice the peppers into rings, working up toward the stem and removing the stems and seeds as you go. Transfer the pepper rings to a Ziploc bag.
2. Stir together the vinegar, olive oil, garlic, salt or Vege-Sal, and pepper, then pour the mixture into the bag with the peppers. Refrigerate for 24 hours, turning the bag now and then so the peppers marinate evenly.
3. For the salad, drain the peppers, reserving 2 T of the marinade.
4. Whisk the olive oil with some of the reserved marinade, beginning with the lesser amount and tasting until the dressing has enough punch for you.
5. Rinse the garbanzos thoroughly, until the foam is gone, then leave them to drain for at least 10 minutes.
6. Drain the olives, slice them in half lengthwise, and mix them with the drained garbanzos.
7. Add the marinated peppers and as much dressing as you like. Since the peppers will still be coated with marinade, you may not want to use every bit.
8. Fold in the shredded Parmesan or Feta gently, then serve. The salad can sit in the refrigerator for a day or two, but add the cheese just before serving.