• 2 Romaine hearts (chopped)
• 1 cup arugula
• 1/2 cup chickpeas
• 8 oz salami (julienned)

Dressing

• 3/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1 tsp Dijon mustard
• 3 tbsp red wine vinegar
• 1/2 tsp each salt and pepper

Place all dressing ingredients in a food processor and blend!