Preheat oven to 425 °F. Line two baking sheets with parchment paper.
Place salametti slices on one of the sheets. Cook in the oven for 6 to 8 minutes or until slices are golden and crispy. Set aside.
In a bowl, drizzle 15 ml (1 tbsp.) olive oil over bread cubes and mix. Season with salt and pepper. Place on the other baking sheet and cook in the oven for 6 to 8 minutes or until croutons are nice and golden. Set aside.
In a bowl, mix Dijon mustard, lemon juice, and honey. Season with salt and pepper. Whisk in olive oil in a steady stream. Set aside.
In a large bowl, combine beans, tomatoes, parsley, arugula, and croutons. Toss gently with a few spoonfuls of vinaigrette.
Divide the bean salad onto 4 plates. Garnish with the salametti chips and shaved Parmesan to taste. Season with pepper and serve immediately.
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