⅓ cup olive oil

3 tablespoons red wine vinegar

1–2 teaspoons sugar or honey

1 clove garlic, finely minced

1 teaspoon dijon mustard

1 teaspoon italian seasoning

½ teaspoon salt

Freshly ground black pepper

1 pound Brussels sprouts, ends 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