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With a sharp knife, chop 1 head of iceberg lettuce, salami, red onion, and place them in a large mixing bowl.
Rinse and drain the chickpeas and add them to the bowl along with 1 cup of shredded mozzarella.
Into a mason jar, add ⅓ cup extra virgin olive oil, red wine vinegar,Dijon mustard, salt and pepper, and grated Parmesan. Seal the jar and give it a good shake until it's fully emulsified.
Dress your salad and serve with extra grated Parmesan and black pepper.