I based this salad on the Nancy Silverton Salad at Sweet Green. Silverton’s has regular salami, I use the vegan one I found at Whole Foods.
There a lot of short cuts to make this easier, use a bottled Dressing and add a little more Oregano and Parsley to it and if you cant be bothered pickling the Celery don’t bother. You can use bagged Salad mix for another shortcut.
Pickle the Celery by making the pickling liquid by adding all the ingredients to a jar with a lid and shaking it up so the Salt & Sugar dissolves then add the Celery slicing it on the diagonal, not too thin or it will get a bit soft. Place in the fridge to cool.
Make the Dressing by crushing the Garlic and whisking all the other ingredients together, take some dressing and add to a bowl with the drained Chick Peas with some extra Oregano and let marinate while you make the Salad.
Wash the Romaine Lettuce & Kale, tear the Kale into small pieces (minus the stem) and chop the Romaine into small chunks, mix with the Spring mix and place in individual bowls.
Halve the Cherry Tomatoes, seed and slice the Cucumbers, dice the Red Onion, chop the Salami, arrange in sections on top of the lettuce, place the shaved Parmesan in the middle.
Serve with the Dressing on the side. And place a lid on the bowl and shake to mix Salad.