Italian Chickpea Salad

INGREDIENTS:

2 15 ounce cans chickpeas , drained and rinsed
4 ounces provolone cheese , cut into small cubes (about 1 ½ cups)
4 ounces salami , cut into small cubes (about 1 ½ cup)s
1 cup medium black olives , cut in half
¾ cup chopped roasted red bell pepper
¾ cup chopped pepperoncini
⅓ cup slivered red onion
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 plump garlic clove , pressed or finely minced
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

DIRECTIONS:

In a large bowl, add the chickpeas, provolone, salami, black olives, roasted red bell pepper, pepperoncini, and red onion. In a small bowl, whisk the olive oil, red wine vinegar, garlic, oregano, salt, and black pepper. Pour the dressing over the salad ingredients and toss well to combine. Taste for seasoning, adding more salt, pepper, or oregano to taste. Serve chilled or at room temperature. Refrigerate in an airtight container for up to 3 days.