Crispy Chickpea Caesar Salad

Ingredients:

• 1 cup avocado oil mayonnaise or olive oil mayonnaise

• 1/4 cup lemon juice

• 2 garlic cloves minced

• 1 cup grated parmesan (1/2 for salad and 1/2 for dressing)

• 1 bs Dijon

• 2 tbs Worcestershire

• Mix all together and set aside  

• 1 can of 14oz chickpeas/garbanzo beans

• 1 tsp chili powder

• 1 tsp paprika

• pinch of salt and pepper

• 1/4 cup olive oil

• 1 cup of gluten free panko breadcrumbs

• 1 1/2 pounds chicken (optional)

• 3-4 chopped romaine hearts or 2 heads of kale

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, grate any extra parmesan on top before serving

Video: Satisfeed