Chopped Italian Salad

In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, 2 tbsp grated Parmesan cheese, salt, and pepper to create the dressing.

In a large bowl, combine the chopped romaine lettuce, iceberg lettuce, julienned salami, artichoke hearts, sun-dried tomatoes, and shredded mozzarella.

Pour about half of the dressing over the salad ingredients and toss well to combine.

In a separate bowl, combine the rinsed and drained chickpeas with the remaining half of the dressing and stir to coat.

To plate, place the marinated chickpeas in the bottom of a small serving bowl.

Pack the tossed salad mixture on top of the chickpeas.

Firmly place a serving plate over the top of the bowl and carefully flip it over to invert the salad onto the plate, so the chickpeas are on top.

Garnish with additional grated Parmesan cheese and freshly ground black pepper before serving.