Vegan Italian Antipasto Salad<!-- --> <!-- -->Recipe

Ingredients

• 5 Tbsp olive oil or vegetable broth, divided
• ¼ tsp salt, plus more to taste
• freshly ground black pepper, to taste
• 1 cup artichoke hearts, drained and quartered
• 1 14.5-oz can chickpeas, drained and rinsed
• ½ cup sun-dried tomatoes, julienned
• ½ cup black olives, pitted
• ½ cup green olives, pitted
• ½ cup sliced pepperoncinis
• 1 cup cherry tomatoes, sliced in half
• 1 cup cubed vegan provolone or mozzarella cheese (optional)
• 4-oz vegan pepperoni (optional)
• ¾ cup Simple Italian Vinaigrette
• ½ cup fresh basil leaves, torn
• 2 romaine hearts, chopped
• 1 18-oz roll polenta, cut into 1-inch cubes (about 3 cups)