Antipasto Chickpea Salad

INGREDIENTS

(15.5-oz) cans chickpeas, drained and rinsed

1 cup

artichoke hearts, drained and quartered

2 cups

packed baby spinach

8 oz

mozzarella balls, quartered

1/2 cup

grape tomatoes, halved

4 oz

salami

1/4 cup

black olives

1/4 cup

sliced pepperoncini peppers

1/4

red onion, thinly sliced

1/4 cup

basil, torn

1/4 cup

extra-virgin olive oil

1/4 cup

red wine vinegar

1/2 tsp

Italian seasoning

clove garlic, minced

1 tbsp

dijon mustard

Pinch crushed red pepper

Kosher salt

Freshly ground black pepper