vegetarian italian chopped chickpea salad

Name: vegetarian italian chopped chickpea salad
Ingredients: 2 small cloves garlic; 2 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; 2 teaspoons Dijon mustard; 2 teaspoons dried oregano; kosher salt and freshly-ground black pepper; 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry; 1/2 pint cherry tomatoes, halved; 2 large or 4 small stalks celery, diced; 2 Persian cucumbers, diced; 1/2 small red onion, sliced; 6 pepperoncinis, sliced; 1/3 cup pitted kalamata olives, sliced; 4 ounces mini mozzarella pearls or diced provolone cheese; thinly sliced radicchio (optional)

Let me know you agree, but I happen to think the only thing better than eating a whole cucumber for lunch (a la Logan Moffitt) is eating a half a can of chickpeas. And since we’re already making salads in our deli containers, I figured let’s make a chickpea one. Specifically, a vegetarian Italian chopped chickpea salad. …