INGREDIENTS
3/4 cup
artichoke hearts
3/4 cup
black olives
1 can
canned chickpeas
6 servings
coarse salt
6 servings
coarse salt
1 cup
cooked pasta
1/2 cup
corn oil
8 cups
romaine
3/4 cup
cucumber
1 clove
garlic
2 tbsp
honey
1/2 tsp
italian seasoning
3/4 cup
mozzarella cheese
1/3 cup
parmesan cheese
8 oz
cooked pasta
3/4 cup
pepperoni
3/4 cup
plum tomatoes
1/4 cup
red onion
6 servings
red pepper flakes
2 tbsp
red wine vinegar