Ingredients for 6 servings:
1. 2 romaine hearts, thinly sliceds
2. 1 small head of radicchio, thinly sliced
3. 1 cup thinly sliced hard salami(225 g)
4. ½ cup thinly sliced Provolone cheese(50 g)
5. 1 cup cherry tomatoes, halved(200 g)
6. 15 oz 1 can of chickpeas, drained and rinsed(450 g)
7. ½ red onion, thinly sliced
8. ½ cup thinly sliced pepperoncini(115 g)
9. 4 garlic cloves, minceds
10. 2 teaspoons dijon mustard
11. ½ cup finely grated parmesan cheese
12. ¼ cup red wine vinegar(60 mL)
13. 1 teaspoon kosher salt
14. 1 teaspoon freshly ground black pepper
15. 2 teaspoons dried oregano
16. ½ cup olive oil(120 mL)

Directions:
1. Make the salad: In a large bowl, toss together the romaine, radicchio, salami, Provolone, tomatoes, chickpeas, red onion, and pepperoncini.
2. Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, Parmesan, vinegar, salt, pepper, and oregano. Slowly pour in the olive oil, whisking until smooth and emulsified.
3. Pour the vinaigrette over the salad and toss to coat.