Start by chopping about 1/2 the head of iceberg and all salami into thin strips. Use the rest of the iceberg if you feel you will need more.
Add 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 2 tsp of dijon mustard, 1/2 tsp of salt and pepper, and 1/4 cup of Pecorino Romano to a jar and shake well until it's emulsified or whisk all ingredients in a bowl.
Place the chickpeas in a bowl and pour a little bit of the dressing over the chickpeas to marinate and set aside. Save the rest of the dressing for the salad.
Add iceberg, sliced salami and shredded mozzarella to a large mixing bowl and add the rest of your dressing and toss until the lettuce is coated. Taste and determine if you'd like to add more dressing. Season with salt and pepper to taste.
Add marinated chickpeas to the bottom of a small bowl then pack in your salad. (Each small bowl will create one serving)
Lay sliced avocado over the chickpeas.
Pack in your salad onto the avocado and press lightly to compress the salad.
Top the bowl with a plate and flip it over using 2 hands then carefully remove the bowl. Sprinkle a touch of Pecorino Romano on top of chickpeas and serve.