Crispy Chickpea Caesar Salad

Dressing:

• 1 cup avocado or olive oil mayonaise

• 1/4 cup lemon juice

• 2 garlic cloves minced

• 1/2 cup grated

• 1 bs Dijon

• 2 tbs Worcestershire

• Mix all together and set aside  

Chickpeas:

• Preheat oven 425

• Add 1 can of chickpeas to baking sheet & drizzle with olive oil

• Season with chili powder, paprika, salt, pepper

• Bake for 25 min and set aside 

Breadcrumbs: 

• Heat a few tbs of olive oil and 1 cup of gluten free panko breadcrumbs on medium heat in skillet 3-5 min

• Watch closely as they burn easily, set aside 

Chicken (optional):

• Season 6 thin boneless skinless chicken breast with salt, pepper, oregano, garlic powder, onion powder

• Heat in skillet with olive oil on medium heat about 3-4 min each side until temp reaches 165, set aside 

Combine all with ingredients above with chopped romaine or kale (I used 3 romaine hearts that came in one package which could probably serve 4-6) 

Video: Satisfeed