In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, grated Parmesan cheese, and a pinch of salt and pepper. Whisk until emulsified.

Finely chop iceberg and romaine lettuce. Place them in a large salad bowl.

Drain and rinse the chickpeas, then add them to the bowl with the chopped lettuces.

Julienne the salami and shred the mozzarella cheese. Add both to the salad bowl.

Drizzle the dressing over the salad and gently toss everything together.

Plate the salad and serve immediately, garnished with extra Parmesan or fresh herbs if desired.