CHICKPEA SALAD

INGREDIENTS:

3/4 cup Marzetti® Simply Dressed® Greek Feta Salad Dressing

4 cups fresh cauliflower florets

2 tbsp. olive oil

2 large golden beets

1/4 tsp. ground cumin

1/2 cup roasted red pepper slivers

1 cup fresh parsley leaves

1 cup diced cucumber

1 15 oz. can chickpeas, rinsed and drained

1/2 cup slivered and pitted Kalamata olives

1/4 cup diced red onion

3 oz. crumbled feta cheese

INSTRUCTIONS:

Preheat oven to 400 degrees F. Combine cauliflower and olive oil and place on a baking sheet. Roast cauliflower 15 to 18 minutes or until cauliflower is golden and tender (times will vary depending on size of cauliflower pieces). Place beets in a saucepan and cover with water, bring to a boil and simmer until tender, about 20 to 30 minutes (times will vary depending on size of beets). Cool slightly, peel and dice.

In a large bowl, combine Marzetti® Simply Dressed® Greek Feta Salad Dressing with ground cumin. Add all remaining ingredients and toss well. The salad is best served right after it is tossed.