2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed
3 cloves garlic, minced
1/4 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 shallot, thinly sliced
2 sticks celery, thinly sliced
1/4 cup Italian (flat leaf) parsley, minced
4 sun-dried tomatoes, oil-packed, minced
1 pint grape tomatoes, halved
1 yellow bell pepper, small diced
8 oz mozzarella cheese, medium diced
6 slices prosciutto, cut into thirds and rolled
2 (6 oz) jars artichoke hearts, marinated, drained
1/2 cup Kalamata olives, pitted
2 (5 oz) packages spring mix (mixed greens)