Roasted Pepper and Pepperoni Tossed Salad

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1
medium red bell pepper
1
package (5 oz) pepperoni links, diced
3
tablespoons olive or vegetable oil
2
tablespoons sherry vinegar
1/2
teaspoon garlic salt
1
bag (10 oz) ready-to-eat romaine lettuce
1/2
cup grape tomatoes
1
can (15 oz) Progresso™ chickpeas, drained, rinsed

Directions

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