in a large salad bowl, combine the chopped romaine and iceberg lettuce to create the salad base. toss them together to mix evenly.

next, add the vegan deli meat, chickpeas, and vegan mozzarella cheese to the salad bowl. in a separate small bowl, prepare the dressing by whisking together the extra virgin olive oil, dijon mustard, rice vinegar, grated vegan parmesan, and season with vegan salt and pepper to taste. adjust the amount of rice vinegar and seasonings according to your preference.

drizzle the dressing over the salad. start with a small amount and add more as needed, tossing the salad gently to ensure even distribution of the dressing.

once the salad is well coated with the dressing and all the ingredients are mixed thoroughly, it's ready to be served.

plate your vegan la scala chopped salad and enjoy the burst of flavors and textures in every bite.