Wash all vegetables thoroughly under cold water. Chop mixed greens, tomatoes, red onion, and pepperoncini into bite-sized pieces. Drain and rinse chickpeas.

In a mixing bowl, combine mixed greens, tomatoes, salami, chickpeas, red onion, pepperoncini, and cheese. Toss gently to combine.

In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.

Pour vinaigrette over salad and toss gently until everything is coated.

Serve immediately or refrigerate briefly. Keep dressing separate if made in advance.