1/3 c. olive oil
3 tbsp. wine vinegar
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/16 tsp. ground black pepper
1 clove garlic
1 (19 oz.) can chick peas
Lettuce leaves
4 oz. sliced Provolone cheese
4 oz. salami
1 (7 oz.) jar roasted peppers
1 (6 oz.) jar marinated artichoke hearts
Radishes

In medium bowl, combine olive oil, wine vinegar, Italian seasoning, salt, pepper and garlic. Drain chick peas and add to dressing. Mix lightly. Cover and refrigerate at least 2 hours. Just before serving line a 2 1/2 quart serving bowl with lettuce leaves. With slotted spoon, remove chick peas reserving dressing and place in the center of the lettuce lined bowl. Arrange Provolone cheese (cut slices in 1/2 inch strips), salami, roasted peanuts, artichokes and sliced radishes around chick peas. Serve with dressing. Serves 8.