Step 1

With a sharp knife, chop 1 head of iceberg lettuce, 1 cup of salami, 1/4 cup red onion, and place them in a large mixing bowl.

Step 2

Rinse and drain 1 19oz can of chickpeas and add them to the bowl along with 1 cup of shredded mozzarella.

Step 3

Into a mason jar, add 1/3 cup extra virgin olive oil (EVOO), 1/4 cup red wine vinegar, 2 tsp Dijon mustard, 1/2 tsp of salt and pepper, and 1/4 cup of grated Parmesan. Seal the jar and give it a good shake until it's fully emulsified.

Step 4

Dress your salad and serve with extra grated Parmesan and black pepper.