chopped caesar with crispy chickpeas

ingredients

for the chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt

for the salad

• 2 romaine hearts, chopped
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shaved parmesan
• 4 tbsp DRESSi lemon caesar
• Black pepper, to taste

method

1. heat the oven to 425°F.
2. pat the chickpeas dry with a towel. The drier they are, the crispier they get.
3. toss the chickpeas with olive oil, garlic powder, smoked paprika, and salt. Spread on a baking sheet in a single layer.
4. roast for 20 to 25 minutes, shaking the pan halfway, until golden and crisp. Let cool for 5 minutes.
5. add the romaine, red onion, and tomatoes to a large bowl.
6. pour over the Lemon Caesar and toss until everything is coated.
7. top with the crispy chickpeas and shaved parmesan. Finish with black pepper.

Tip: Add the chickpeas right before serving so they stay crisp.