Ingredients:1 head Iceberg lettuce1 cup Salami sliced thin1 19 oz. can chickpeas, drained and rinsed1 cup mozzarella cheese, shredded1 cup red onion, sliced thin Dressing:1/3 cup extra virgin olive oil¼ cup red wine vinegar2 tsp. Dijon mustard½ tsp. each salt and pepper½ cup tomatoes, chopped½ cup black olives, sliced½ cup Parmesan cheese Method of Preparation: Chop your head of iceberg lettuce, then thinly slice the salami and red onion and put the ingredients in a bowl. Rinse and drain the can of chickpeas and add them to the bowl along with 1 cup of shredded mozzarella cheese. To make the dressing, use a mason jar if you can. Add extra virgin olive oil, red wine vinegar, Dijon mustard, salt and pepper and ¼ cup of the parmesan cheese. Seal the jar and shake well. Dress your salad, toss it up and serve with extra Parmesan and black pepper over the top.