An antipasto lover's dream—amped up with plenty of veggies. Adding the arugula on top keeps the greens from wilting when you pack it to go.
Whisk oil, vinegar, garlic, mustard, oregano and pepper in a large bowl. Add chickpeas, artichokes, roasted peppers, cheese, olives, salami and scallions. Toss to coat.
Divide the salad among 6 pint-size jars or airtight containers. Top each salad with 1/2 cup arugula and put on the lid. Shake to combine just before serving.
Refrigerate for up to 2 days.