Antipasto Platter

1 (24 ounce) jar pepperoncini, drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound mozzarella cheese, cubed
1/2 pound cheddar cheese, cubed
1 jar green olives
2 cucumbers, peeled cut in big chunks
1 (6 ounce) can pitted ripe olives, drained
1 (3 1/2 ounce) package sliced pepperoni
1 (8 ounce) bottle Italian vinaigrette dressing
Lettuce leaves

In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture and gently toss to coat. Refrigerate for at least 30 minutes or overnight.

Arrange on a lettuce-lined platter. Serve with wooden picks.