Chickpea and Salami Salad Cups with Pickled Vegetables

Heat 2 tablespoons oil in a large skillet over medium-high. Add half of the mushrooms; cook, stirring occasionally, until lightly browned and slightly softened, 6 to 8 minutes. Sprinkle with 1/4 teaspoon salt, and cook, stirring occasionally, until liquid starts to seep out of mushrooms and a paring knife inserted in stem meets some resistance, about 3 minutes. Transfer mushrooms to a plate. Repeat procedure with remaining 2 tablespoons oil, remaining half of mushrooms, and 1/4 teaspoon salt.

Return all mushrooms to skillet over medium-high, and cook, stirring often, until mushrooms have released most of their moisture, about 4 minutes. Stir in wine and vinegar. Bring to a boil over high. Boil, stirring occasionally, until liquid is reduced by slightly more than half, 10 to 12 minutes. Season with remaining 1 teaspoon salt or to taste. Transfer mixture to a large bowl; refrigerate, uncovered, until cool, about 30 minutes. Drain mushrooms before using; discard liquid.

Combine vinegar, Dijon, garlic, nutritional yeast, salt, and pepper in a blender. Process on high speed until blended, about 5 seconds. With blender running on medium speed, pour olive oil through center opening in a slow, steady stream, processing until creamy and smooth, about 40 seconds.

Toss together drained marinated mushrooms, chickpeas, salami, mozzarella, and 1/2 cup vinaigrette in a large bowl. Season with salt. Stack lettuce leaves as needed to form cups, and divide evenly among 4 to 6 plates. Spoon mushroom mixture into lettuce cups; drizzle 2 tablespoons vinaigrette over each. Top salads evenly with pickled carrots, dilly beans, and red onions.