For the Italian dressing:

• ⅓ cup olive oil
• 3 tablespoons red Grape juice vinegar
• 1–2 teaspoons sugar or honey, depending on how sweet you like your dressing
• 1 clove garlic, finely minced
• 1 teaspoon dijon mustard
• 1 teaspoon italian seasoning
• ½ teaspoon salt
• Freshly ground black pepper

For the salad:

• 1 pound brussels sprouts, ended trimmed and outer leaves removed
• 1 (15 ounce) can chickpeas, rinsed and drained
• 4–6 oz thinly sliced Genoa salami, cut in half or julienned
• 1 ½ cups cherry or grape tomatoes, halved
• ½ cup pitted sliced kalamata or sliced black olives
• ¼ cup sliced pepperoncinis
• ½ small red onion, thinly sliced
• ½ cup cubed provolone cheese
• ¼ cup shaved or shredded parmesan