Pre-chill the mozzarella, salami, and turkey before chopping to maintain their texture and prevent the cheese from becoming too soft when tossed with warm ingredients.

Use a salad spinner or pat romaine completely dry after washing—excess water dilutes the vinaigrette and makes the salad soggy within minutes.

Whisk the Dijon mustard with lemon juice first before adding olive oil—the mustard acts as an emulsifier, creating a creamy dressing that coats every ingredient evenly.

Pat cooked chickpeas dry and toss with a bit of olive oil and salt, then roast at 400°F for 10-12 minutes until crispy for added texture and nutty flavor.

Keep dressed salad and toppings separate until the last moment, then combine only what you'll serve immediately to preserve crispness and prevent wilting.