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Ingredients
  • subheading: For the red wine vinegar dressing:
  • ¼ cup red wine vinegar
  • 1 tablespoon fresh thyme leaves, minced
  • 1 tablespoon jarred pepperoncini juice
  • 1 tablespoon mayonnaise
  • 2 teaspoons agave nectar, can substitute fine sugar or honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon Tamari soy sauce
  • 1 clove garlic, finely minced
  • sea salt, to taste
  • ground black pepper, to taste
  • 7 tablespoons olive oil
  • subheading: For the salad:
  • 1 cup chickpeas
  • 1 cup cherry tomatoes, cut into quarters
  • ½ medium red onion, diced
  • ½ English cucumbers, diced
  • ½ cup pepperoncinis, stems discarded and finely chopped
  • ½ cup chopped olives
  • 2 sun-dried tomatoes packed in oil, drained and minced
  • sea salt, to taste
  • ground black pepper, to taste
  • 2 romaine hearts, finely shredded
  • 1 small head radicchio, finely shredded
  • parmesan cheese, to taste, shredded
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