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Ingredients
US|METRIC
4 SERVINGS
- 1/4 red onion (large, thinly sliced)
- 2 Tbsp. EVOO
- 3 Tbsp. vinegar (your choice, I used rice vinegar because it is subtle)
- 1/2 tsp. ground black pepper (fresh)
- 1/2 tsp. sea salt
- 1 can chickpeas (drained and rinsed)
- 1/2 cup Kalamata olives (chopped)
- 10 peperoncinis (sliced and stems discarded)
- 1 English cucumber (peeled and diced)
- 1/2 red bell pepper (julienned)
- 20 pepperoni (or so slices of, sliced into strips)
- 1/2 cup finely chopped fresh parsley
- 1/2 cup Parmesan cheese (finely diced, or other cheese you might have)
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