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Prep 30min
Total30min
Servings6
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Ingredients
1
medium red bell pepper
1
package (5 oz) pepperoni links, diced
3
tablespoons olive or vegetable oil
2
tablespoons sherry vinegar
1/2
teaspoon garlic salt
1
bag (10 oz) ready-to-eat romaine lettuce
1/2
cup grape tomatoes
1
can (15 oz) Progresso™ chickpeas, drained, rinsed
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Steps
1
Cut bell pepper in half; remove seeds. Place halves, skin sides up, on foil-lined broiler pan. Broil 3 to 4 inches from heat about 5 minutes or until skin blackens. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper.
2
Meanwhile, line microwavable plate with microwavable paper towels. Spread diced pepperoni on plate; cover loosely with microwavable paper towel. Microwave on High 2 minutes to remove excess fat.
3
Cut roasted pepper into thin bite-size pieces.
4
In small bowl, beat oil, vinegar and garlic salt with wire whisk until well blended. In large bowl, toss lettuce, roasted pepper, pepperoni, tomatoes and chickpeas with oil-and-vinegar dressing.
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Use jarred roasted red peppers instead of roasting your own.
If the outer casing on the pepperoni is tough, remove it from the pepperoni before dicing and microwaving.
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