Ingredients
- 2 chicken breasts boneless, skinless
- 2 Tbsp olive oil 1 Tbsp for chicken, 1 tsp for chickpeas
- 1 tsp smoked paprika
- 1 tsp garlic powder divided, half for chicken, half for chickpeas
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt for chicken, plus more to taste
- ½ tsp lemon zest optional, for chicken marinade
Chickpea and Dressing Ingredients
- 1 cup cooked chickpeas very well dried
- 1 Tbsp grated Parmesan cheese for chickpeas
- ½ cup Greek yogurt plain, 2% or full-fat
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice fresh if possible
- 1 garlic clove finely grated or minced
- 1 Tbsp grated Parmesan cheese for dressing
- 1–2 tsp Worcestershire sauce or soy sauce to taste
- 1–2 Tbsp water to thin dressing as needed
- salt and black pepper to taste, for dressing
- 3 cups chopped romaine lettuce
- ½ cup cherry tomatoes halved, optional
- lemon or lime wedges for serving, optional
Chicken Ingredients
Equipment
Method
- In a small bowl, whisk together 1 tablespoon olive oil, smoked paprika, ½ teaspoon garlic powder, onion powder, black pepper, ¼ teaspoon salt, and lemon zest if using. Coat the chicken breasts evenly on both sides with the marinade. Preheat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing.
- Preheat your oven or air fryer to 400°F (200°C). Pat the cooked chickpeas very dry with paper towels. Toss the chickpeas with 1 teaspoon olive oil, ½ teaspoon garlic powder, and 1 tablespoon grated Parmesan. Spread on a baking sheet or place in the air fryer basket in a single layer. Roast for 12–15 minutes, shaking halfway through, until golden and crisp. Let cool slightly; they will crisp more as they cool.
- In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, grated garlic, 1 tablespoon grated Parmesan, Worcestershire or soy sauce, and 1 tablespoon water. Whisk until smooth and creamy. Add more water, a teaspoon at a time, until the dressing is thin enough to drizzle but still coats a spoon. Season to taste with salt and black pepper.
- Add chopped romaine lettuce to two bowls. Scatter cherry tomatoes over the top if using. Slice the rested grilled chicken and divide between the two bowls. Top each salad with a generous handful of crispy Parmesan chickpeas. Drizzle with the Greek yogurt Caesar dressing and finish with extra black pepper and lemon or lime wedges on the side if desired. Serve immediately.
Nutrition
Notes
For meal prep, store the grilled chicken, crispy chickpeas, dressing, and chopped lettuce separately in the fridge. Assemble just before eating so the chickpeas stay crunchy and the lettuce doesn’t wilt.