Step 1

Preheat the oven to 400°F and line 2 baking sheets with parchment paper (one will be for the chickpeas).

Step 2

Rub the chicken breast with olive oil and season with Italian seasoning, salt, and pepper. Place the seasoned chicken on one of the prepared baking sheets.

Step 3

Bake for 20-25 minutes or until a meat thermometer inserted into the thickest part reads 165°F.

Step 4

Allow the chicken to rest for 5 minutes before slicing. Set aside.

Step 5

Drain the canned chickpeas, rinse, and pat them dry.

Step 6

Toss the chickpeas with olive oil, Italian seasoning, salt, and pepper. Spread them in a single layer on a baking sheet.

Step 7

Roast the chickpeas for 25 minutes or until crispy and golden brown. Give the chickpeas a stir halfway through the baking time. Remove from the oven and set aside.

Step 8

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, minced garlic, chopped parsley, dried basil, and dried oregano until well combined. Set aside.

Step 9

In a large salad bowl, combine the chopped iceberg lettuce, diced Roma tomato, chopped salami, chopped turkey bacon, sliced roasted chicken breast, and toasted chickpeas.

Step 10

Drizzle the Italian dressing over the salad and toss gently to coat all the ingredients evenly.

Step 11

Serve garnished with grated Pecorino cheese.