Chicken Caesar Salad

Ingredients

This Caesar salad recipe topped with crunchy veggies gets an extra protein boost with crispy chickpeas and True Story Roasted Garlic Protein Toppers.

Recipe by Dana Plucinski of @baydish.

Crispy chickpea ingredients:

• 1 can chickpeas, drained, rinsed, and fully dried
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cloves garlic, skins removed

Dressing ingredients:

• 1 tsp anchovy paste
• Juice of one small lemon, preferably Meyer
• 1 tsp worcestershire sauce
• 1 cup mayo
• ½ cup freshly grated parmesan
• Salt and pepper, to taste

Salad ingredients:

• 1 package True Story Roasted Garlic Protein Toppers
• 1 head Romaine lettuce, roughly chopped
• 1 carrot, cut into matchsticks
• 2 radishes, cut into matchsticks
• ½ cup grated parmesan cheese

Directions

1. Preheat oven to 400 degrees.
2. Make the crispy chickpeas. In a medium bowl, toss the chickpeas with the oil and spices. Arrange on a baking sheet. In the corner of the baking sheet, add the two cloves of garlic; coat with some of the olive oil. Bake for 20 minutes, shaking the pan halfway through, until golden brown and crispy. Set aside to cool.
3. Make the Caesar dressing. In a small bowl, add the roasted garlic cloves and all the dressing ingredients to a bowl and whisk until smooth. (If the garlic cloves got a little crunchy when roasting, chop them up first.) Taste the dressing and adjust flavors as needed.
4. Assemble the salad. Add all the ingredients to a large bowl and serve. Store leftovers in an airtight container in the refrigerator for up to three days.