Chickpea Salad with Salami and Giardiniera Dressing

• 1 cup giardiniera (stem the pepperoncini), plus 2 tablespoons pickling liquid from the jar (see Note)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 teaspoons capers, drained
• 1 small garlic clove, finely chopped
• Kosher salt and freshly ground black pepper
• Two 15-ounce cans chickpeas, drained and rinsed
• 1/4 pound sliced Genoa salami, halved and thinly sliced crosswise
• 1/4 pound sliced provolone cheese, halved and thinly sliced crosswise
• 1 small head frisee (about 4 ounces), chopped
• 2 tablespoons thinly sliced basil leaves

1. In a food processor, combine the giardiniera vegetables with the pickling liquid, olive oil, capers and garlic and pulse until finely chopped.
2. Season the dressing with salt and pepper.
3. In a large bowl, toss the chickpeas, salami, provolone, frisee and basil.
4. Add the giardiniera dressing, toss to coat and serve.

pepperoncini, extravirgin olive oil, capers, garlic, kosher salt, chickpeas, salami, provolone cheese, head, basil

Taken from www.foodandwine.com/recipes/chickpea-salad-with-salami-and-giardiniera-dressing (may not work)