Ingredients
1/4 cup pepperoncini juice1/4 cup extra virgin olive oil1/4 cup minced fresh basil2 tablespoons lemon juice1/2 teaspoon pepper1/4 teaspoon salt1/4 cup finely chopped pepperoncini1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 celery ribs, sliced1/2 cup Greek olives1 medium tomato, chopped1/2 cup crumbled feta cheese8 cups chopped romaine
Preparation
In a small bowl, whisk the first 6 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: olive oil mixture, pepperoncini, garbanzo beans, celery, Greek olives, tomato, feta and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
