- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
Dressing:
Garnish:
Directions
- Heat the olive oil in a pan over medium heat. Add the chickpeas and season with the chili powder, garlic powder, salt and pepper and cook, shaking the pan occasionally, until crisp, about 12 minutes.
- For the dressing: Add the Caesar dressing to a bowl. Stir in the pesto, black pepper to taste and chili powder, if using. Set aside.
- Add the romaine to a large bowl. Add the dressing and toss to coat. Place on a platter, then drain the chickpeas on a paper towel-lined plate. Sprinkle the crispy chickpeas over the salad while they are still hot. Shave over the Parmesan and scatter the parsley leaves, then enjoy.
