Marinated Pepper Salad

Ingredients for Marinated Peppers:

• 3 cups sliced sweet mini-peppers (or used diced bell peppers)
• 1/2 cup balsamic vinegar
• 2 T olive oil
• 3 large cloves garlic, sliced
• 1 tsp. Vege-Sal (or use 1/2 tsp. salt)
• 1/2 tsp. coarse ground black pepper

Ingredients for Salad:

• 1 can garbanzo beans (chickpeas) 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

Instructions for Marinated Peppers: Cut peppers into rings, cutting towards stem end and discarding stems and seeds. (I used a combination of red, yellow, and orange peppers.) Put peppers into Ziploc bag. Combine vinegar, olive oil, garlic, salt or Vege-sal, and pepper and pour over peppers. Allow to marinate in refrigerator 24 hours, turning occasionally.

Instructions for Salad: Drain peppers and save 2 T of marinade. Combine olive oil and reserved marinade, starting with smaller amount of marinade and tasting until it seems strong enough for you. Rinse garbanzos well (until no more foam appears) and let drain at least 10 minutes. Drain olives and cut in half lengthwise, then combine drained garbanzos and olives. Add the marinated peppers and desired amount of dressing. (Some marinade will stick to the peppers, so you may not need all the dressing. Gently stir in shredded Parmesan or Feta and serve.

source: https://kalynskitchen.com/marinated-pepper-salad-with-garbanzos/