Antipasto Platter

• 1 (24 ounce) jar pepperoncini peppers, drained
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
• 2 cups halved fresh mushrooms
• 2 cups halved cherry tomatoes
• 12 lb provolone cheese, cubed
• 1 (6 ounce) can pitted ripe olives
• 3 12 ounces sliced pepperoni
• 1 (8 ounce) bottle Italian vinaigrette dressing
• red leaf lettuce

1. In a large bowl, combine the pepperoncini, beans, mushrooms, tomatoes, cheese, olives, and pepperoni.
2. Pour vinaigrette over all and mix gently.
3. Refrigerate for at least 30 minutes ~ overnight is best.
4. Arrange on a lettuce-lined platter and serve with toothpicks.

pepperoncini peppers, garbanzo beans, mushrooms, tomatoes, provolone cheese, olives, pepperoni, red leaf lettuce

Taken from www.food.com/recipe/antipasto-platter-271589 (may not work)