1 can (15 to 16 ounces) garbanzo beans, drained
1 jar (6 ounces) marinated artichoke hearts, undrained*
1/4 cup sliced ripe olives, drained
1/2 cup herb-and-garlic or Italian dressing
2 bunches romaine, torn into bite-size pieces
1 bunch leaf lettuce, torn into bite-size pieces
2 hard-cooked eggs, sliced
1/2 cup sliced pepperoni
Freshly ground pepper
Toss beans, artichoke hearts, olives and dressing in large bowl. Top with romaine and lettuce. Arrange eggs and pepperoni on salad greens. Sprinkle with pepper.
Cover and refrigerate up to 4 hours. Toss just before serving.
1 can (14 ounces) artichoke hearts, drained, can be used instead of the marinated artichoke hearts. Increase dressing to 2/3 cup.