For the dressing: 60ml (1/4 cup) olive oil
30ml (2 tablespoons) old fashioned mustard
30ml (2 tablespoons) lemon juice
15ml (1 tablespoon) pesto
10ml (2 teaspoons) minced garlic
5ml (1 teaspoon) Espelette chili
For the salad: 100g (3 1/2 oz) of sliced Classico Salamino
1 box (540 ml) chickpeas rinced and drained
375ml (1 1/2 cup) small broccoli fleurets
80ml (1/3 cup) sun dried tomatoes, cut
30ml (2 tablespoons) minced oregano
30ml (2 tablespoons) minced parsley