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(You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.
Ingredients
  • 4 garlic cloves
  • 2 tablespoons dried oregano
  • Kosher salt and black pepper
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 (14-ounce) can chickpeas, drained and patted dry
  • 5 ounces salami (casing removed if there is one), cut into ½-inch pieces
  • 1 red onion, peeled, halved lengthwise and cut into ½-inch wedges
  • 1 medium head radicchio (about ¾ pound), quartered lengthwise
  • 1 cup cherry or grape tomatoes, halved
  • 8 pepperoncini peppers
  • ½ cup ricotta
  • Crusty bread, for serving
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