Empty the chickpeas from the pouch and pat them dry. Normally this isn't necessary, but since they are being fried for this recipe, the chickpeas should be as dry as possible. Then mix them in a bowl with a pressed clove of garlic and a pinch of salt. Heat a non-stick frying pan and pour in 1 tsp of sunflower oil. Add the chickpeas and fry them for about 10–12 minutes over medium-high heat. Shake the chickpeas regularly to ensure they brown evenly. Finally, stir in the lemon zest.

In the meantime, slice the smoked chicken breast and make the Caesar dressing: roughly chop the shallot and anchovy fillets and blend until smooth with the mayonnaise, mustard, and lemon juice in a small food processor. Of course, the shallot and anchovies can also be finely chopped with a sharp knife and mixed with the other ingredients. Then, slowly pour in the olive oil in a thin stream while whisking to create a creamy dressing. Taste and season further with black pepper. Arrange the Romaine lettuce leaves, chicken slices, and dressing in a salad bowl. Top with the chickpeas and finish with a generous amount of coarsely grated Parmesan cheese and a pinch of black pepper. Serve immediately.

This recipe is from www.francescakookt.nl.