1/2 c. tarragon vinegar
1/2 c. vegetable oil
1 lg. clove garlic, pressed
1/2 tsp. salt
1/4 tsp. dry mustard
14 oz. can chickpeas, rinsed and drained
1/2 c. pitted black olives, halved
6 to 8 oz. hard salami, cut into thin strips
1 lg. red or green pepper, seeded and cut in strips
4 c. shredded salad greens
2 snipped scallions
4 tomatoes, diced

In a medium-sized bowl, combine tarragon vinegar, oil, garlic, salt and mustard. Add the chickpeas, olives, salami and pepper strips. Toss and chill. When ready to serve, line a large bowl with shredded salad greens. Spoon in the chickpea-salami mixture. Garnish with scallions and tomatoes. May be made ahead and refrigerated until needed. Serves 6.