Chick-Peas Vinaigrette

This is fully loaded vinaigrette recipe is next up in this Vegetarian Tour de France. This recipe comes from what I find is in a cookbook amusingly called "Jean Hewitt’s International Meatless Cookbook: Over 300 Delicious Recipes, Including Many for Fish and Chicken." Uh, yeah…anyways…

I substituted the red wine vinegar with champagne vinegar and it came out so good that we couldn’t wait the two hours to let the flavors soak in. In fact, it sat for about 15 minutes and was nearly eaten in one sitting. (I can’t really report on how the fully marinated leftovers tasted the next day as they were eaten by another party in this house…)

Check it out now on Veggin'