Antipasto Chopped Salad with Air Fryer Pepperoni Chips

Lay pepperoni out on the air fryer basket in a single layer.
Air fry at 425°F for 7 minutes. Repeat if your air fryer doesn't have the capacity to lay out the pepperoni in a single layer.
Transfer the pepperoni to a paper bag, paper towels, or a clean kitchen towel. As they cool they will crisp up. Set aside.

Shake the dressing ingredients in a small jar or whisk the ingredients together in a small bowl until well combined.
Drain the mozzarella (save the oil!) and artichoke hearts. Quarter the balls of mozzarella and chop the artichokes into ½-inch pieces.
Slice the salami into ½-inch rounds and then dice it into cubes.
Drain the red pepper and cut it into ½-inch strips. Chop those into squares. Seed and dice the tomato into ½-inch pieces.
Drain and rinse the garbanzo beans and drain the olives.
Shred or tear the basil leaves into small pieces.
Arrange all of the salad components on a large tray alongside the pepperoni chips, salad dressing, and shredded or chopped lettuce. Serve the platter so each guest can prepare their own custom mix of ingredients.
Alternatively, toss all of the salad ingredients in a large bowl to distribute them evenly. Pour the dressing over the salad and toss well to coat. Serve immediately.