Step 1

Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Step 2

Rinse, then dry chickpeas extremely well (discard any skins). Season with a pinch of salt, and coat with approximately 1 TBSP of olive oil. Place on one side of the baking sheet.

Step 3

Next, depending on the size of your fingerling potatoes, chop potatoes into halves or quarters, then toss with 1 TBSP of olive oil (or leftover bacon grease) and seasonings: 1 TBSP fresh rosemary or thyme, ¼ tsp freshly cracked pepper and ½ tsp each of garlic powder, paprika and salt. Place the potatoes on the other side of the baking sheet.

Step 4

Bake for about 45 minutes or until the potatoes are fork tender and the chickpeas crisp up.

Step 5

When done, toss chickpeas in seasonings while warm: I used garlic powder, turmeric and paprika (s+p to taste)

Step 6

If you are making a traditional salad, let the chickpeas and potatoes cool before adding to salad.

Step 7

Slice the romaine hearts lengthwise, keeping the base intact. (make sure to rinse and dry the lettuce.

Step 8

Grill the romaine halves over high heat using a heavy plate to press the leaves against the grill. This will only take a couple of minutes. You're just looking for the grill marks.

Step 9

Add all ingredients except for water into a mason jar, shake to combine. Thin with water to desired consistency.

Step 10

Assemble salad starting with the base, then top with veggies, shaved cheese, and dressing.

Step 11

Enjoy!