Chop romaine lettuce, sun-dried tomatoes, artichoke hearts, salami and mozzarella. Slice cucumber. Toss ingredients together in a salad bowl and set aside.
In a small bowl, add olive oil, red wine vinegar, Dijon mustard, grated parmesan cheese, Italian dressing mix, salt and pepper to taste.
Drizzle half of the dressing over the salad. Add the chickpeas to the remaining dressing and toss until evenly coated.
Pour the salad over the chickpeas and flip onto a plate so the chickpeas end up on top. Serve and enjoy!