☐ 3 Romaine lettuce hearts, torn into small pieces
☐ 1 15-oz. can chickpeas, drained and rinsed
☐ 1 6-oz. jar artichoke hearts, drained, patted dry, quartered
☐ 1 7-oz. jar roasted red peppers, drained, patted dry, sliced
☐ 1 large tomato, cored, cut into 1/2-inch cubes
☐ 1/2 cup pitted green olives
☐ 3 ounces sharp provolone, cut into 1/4-inch cubes
☐ 3 ounces mozzarella, cut into 1/2-inch cubes
☐ 3 ounces thinly sliced pepperoni
☐ 6 tablespoons olive oil
☐ 3 tablespoons red wine vinegar
PREPARATION
Place lettuce in a serving bowl. Top with chickpeas, artichoke hearts, roasted red peppers, tomato, olives, provolone, mozzarella and pepperoni. Drizzle with oil and vinegar and serve.