Ingredients Jump to Instructions ↓

  1. 1 jar (24 ounces) pepperoncinis, drained 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 2 cups halved fresh mushrooms 2 cups halved cherry tomatoes 1/2 pound provolone cheese, cubed 1 can (6 ounces) pitted ripe olives, drained 1 package (3-1/2 ounces) sliced pepperoni 1 bottle (8 ounces) Italian vinaigrette dressing Lettuce leaves

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.


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