Chopped Italian Chickpea Salad

• ¼ cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon salt-free Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• ¼ teaspoon ground pepper
• 4 cups shredded iceberg lettuce
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1 pint cherry tomatoes, quartered
• ½ cup chopped red onion
• 4 ounces sharp provolone cheese, cubed (¼-inch)
• ¼ cup chopped roasted red bell peppers
• ¼ cup chopped mild banana pepper rings
• ¼ cup chopped fresh flat-leaf parsley

1. Whisk ¼ cup oil, 2 tablespoons vinegar, 1 tablespoon lemon juice, 1 tablespoon mustard, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder and ¼ each teaspoon salt, crushed red pepper and pepper in a small bowl until combined.
2. In a large bowl, combine 4 cups lettuce, the rinsed chickpeas, quartered tomatoes, ½ cup onion, the cubed provolone and ¼ cup each red peppers, banana peppers and parsley. 
3. Add the dressing and toss until evenly coated.