Finely chop the romaine lettuce, salami, and mozzarella into bite-sized pieces. Rinse and drain a can of chickpeas and pat dry. Organize all ingredients on a clean cutting board.

In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and oregano. Season with salt and pepper to taste, then whisk until emulsified.

In a large mixing bowl, combine the chopped romaine, diced salami, mozzarella, and drained chickpeas. Gently fold together until well mixed.

Pour the dressing over the salad and gently toss to coat all ingredients evenly.

Allow the dressed salad to sit at room temperature for 5 to 10 minutes before serving.