Antipasto Salad

Ingredients

• 6 oz artichoke hearts dry drained quartered
• 15 oz chickpeas drained and rinsed canned
• 0.5 cup olives green pitted
• 3 ounces mozzarella cheese cut into 1/2-inch cubes
• 6 tablespoons olive oil 
• 3 ounces pepperoni thinly sliced
• 3 ounces sharp provolone cut into 1/4-inch cubes
• 3 tablespoons red wine vinegar 
• 7 oz roasted peppers red dry drained sliced
• 3 small romaine lettuce hearts 
• 1 large tomatoes cored cut into 1/2-inch cubes

Equipment

• bowl

Directions

1. Place lettuce in a serving bowl. Top with chickpeas, artichoke hearts, roasted red peppers, tomato, olives, provolone, mozzarella and pepperoni.
2. Drizzle with oil and vinegar and serve.