We love a salad packed with meat and cheese.
1 Tbsp. chopped oregano1 1/4 tsp. kosher salt, divided2 cans chickpeas, drained, rinsed, dried4 stalks celery, thinly sliced1/2 lb. provolone cheese, cut into 1/2" piecesPreheat oven to 450°F. Whisk orange juice, vinegar, garlic, oregano, mustard, 1/4 cup oil, and 3/4 tsp. salt in a large bowl.
Toss artichokes, pepperoni, chickpeas, and 2 Tbsp. oil on a rimmed baking sheet; season with remaining 1/2 tsp. salt. Roast, tossing halfway through, until chickpeas are deep golden brown and pepperoni is crisp, 18–20 minutes. Add iceberg lettuce, radicchio, celery, oranges, cheese, and olives to bowl with dressing and toss to combine. Add chickpea mixture to salad and toss again to combine. Drizzle with more oil.
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