2 lbs rainbow carrots, peeled and sliced into thin rounds to make 6 cups
2 ½ tsp kosher salt
1 cup sliced pepperoncini
⅓ cup cup slivered pitted kalamata olives
1 cup (5 oz.) chopped sliced provolone cheese
¾ cup canned chickpeas, rinsed
½ cup each packed flat-leaf parsley leaves and torn fresh basil leaves
In a colander, toss carrots with salt. Put a plate and 1-lb. can of food on top of carrots and let drain in sink 1 hour to soften somewhat. Rinse carrots well, then roll in kitchen towels to dry.