because I know you already have the container!!! vegetarian italian chopped chickpea salad 🥗 serves 2 as a main, 4 as a side for the dressing: 2 small cloves garlic 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons Dijon mustard 2 teaspoons dried oregano Kosher salt & freshly-ground black pepper for the salad: 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry 1/2 pint cherry tomatoes, halved 2 large or 4 small stalks celery, diced 2 Persian cucumbers, diced 1/2 small red onion, sliced 6 pepperoncinis, sliced 1/3 cup pitted kalamata olives, sliced 4 ounces mini mozzarella pearls or diced provolone cheese thinly sliced radicchio (optional) You’ll be dividing everything between two deli containers to create two entree-sized salads: To each container, add 1 clove grated garlic (grate it directly into the container), 1 tablespoon vinegar, 1 tablespoon oil, 1 teaspoon Dijon, 1 teaspoon oregano. Season to taste with salt and pepper, then swirl the container to help the ingredients emulsify. You want to build the dressing first so that it can start to flavor the chickpeas and veggies immediately. Divide the remaining ingredients between the containers: chickpeas, tomatoes, celery, cucumber, red onion, pepperoncinis, olives, and cheese. Lid the containers and shake until combined. Season to taste with salt and pepper. Enjoy straight from the container, or eat with thinly sliced radicchio. Will keep in the fridge for 3-4 days! inspired by my recipe for @The Kitchn