Mediterranean Chopped Salad with Roasted Red Pepper Dressing | Connecticut Public

Ingredients

• 1 (12-ounce) jar roasted red peppers, (drained)
• 1 large or 2 small garlic cloves, (smashed)
• 1 teaspoon honey
• 1/4 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• Pinch of kosher salt
• Pinch of freshly cracked black pepper
• 2 romaine hearts, (chopped)
• 2 cups chopped cabbage
• 1 medium red onion, (diced)
• 2 cups cherry tomatoes, (halved)
• 1 cup green olives, (pitted and sliced (preferably Castelvetrano))
• 1 (8-ounce) ball fresh mozzarella, (diced)
• 1 (15-ounce) can chickpeas, (rinsed)
• Black pepper