Italian Garbanzo Bean Salad - cooking recipe

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black olives, drained and sliced
14 ounces artichoke hearts, drained and quartered
5 ounces pepperoni, cubed (I use Pepperoni Minis)
6 ounces salami, cubed
2 cucumbers, halved lengthwise and sliced
1 cup grape tomatoes (I cut them in half)
1/2 red onion, chopped
2 garlic cloves, minced
6 ounces mozzarella cheese
1/4 cup Italian dressing
1/2 lemon, juice of
salt and pepper, to taste
1 teaspoon oregano
1 teaspoon italian seasoning

Preparation

Combine all the ingredients in a large bowl.
Toss well and refrigerate 1-2 hours before serving.
Serve chilled.