Step 1Rinse and drain garbanzo beans and blot dry with paper towels. Cut artichokes into 1/4-inch-thick slices and reserve liquid.
Step 2Heat 1 tablespoon oil in nonstick skillet over high heat. Add garbanzo beans and cook, shaking pan often, until browned, about 7 minutes.
Step 3Combine garbanzo beans, artichokes and their liquid, 2 tablespoons olive oil, celery, onion, bell pepper, olives, 2 tablespoons red wine vinegar, 2 tablespoons balsamic vinegar, oregano, garlic, salt and pepper to taste in 2-quart bowl and toss until well mixed. Taste and add more salt and pepper if needed. Let rest at room temperature up to 4 hours.
Step 4Toss vegetables. Combine romaine and vegetables and toss. Add remaining 1 tablespoon olive oil, remaining 1 tablespoon red wine vinegar and remaining 1 tablespoon balsamic vinegar and toss again until well mixed.
Step 5Mound salad on platter. Sprinkle with parsley if desired and garnish with salami slices.