INGREDIENTS

crispy chickpeas

1 (15-ounce) can chickpeas, drained

1 tablespoon extra-virgin olive oil

½ teaspoon kosher salt

ceasar dressing

3 oil-packed anchovy fillets, or 1 teaspoon anchovy paste

1 large garlic clove, smashed

¾ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

¼ cup mayonnaise

3 tablespoons lemon juice (1 lemon)

¾ teaspoon Dijon mustard

¼ cup neutral oil

3 tablespoons freshly grated Parmesan cheese

salad

1 large head romaine, thinly sliced into ribbons

1 large fennel bulb, sliced thin, fronds reserved for serving

1 small red onion, sliced thin

¼ cup finely grated fresh Parmesan cheese

Freshly cracked black pepper

STEPS

1. Preheat the oven to 450°F.

2. TO MAKE THE CRISPY CHICKPEAS: Pat the drained chickpeas very dry with paper towels to ensure they crisp up in the oven. Mix the chickpeas, olive oil, and salt on a large baking sheet and bake for about 20 minutes until crispy, shaking the pan halfway through. Set aside.

3. TO MAKE THE CAESAR DRESSING: While the chickpeas are baking, in a small blender or food processor, combine the anchovies, garlic, salt, pepper, mayonnaise, lemon juice, mustard, neutral oil, and Parmesan. Process for 10 seconds, or until smooth.

4. TO MAKE THE SALAD: In a large serving bowl, combine the romaine, sliced fennel bulb, and red onion. Drizzle with the salad dressing and toss to combine.

5. Top with the crispy chickpeas, fennel fronds, Parmesan, and a few cracks of pepper, and serve.