Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and dairy-free parmesan cheese. Season generously with salt and pepper to taste. Set aside.
Assemble the salad: In a large bowl, combine shredded iceberg lettuce, drained chickpeas, chopped turkey pepperoni, and red onion.
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Sprinkle the top of the salad with the dairy-free mozzarella cheese (or nutritional yeast, if using).
Serve immediately and enjoy!