Caesar Salad

1: Rinse and dry chickpeas, spread on a cookie sheet with parchment paper and bake at 400°F for 25 minutes.

2: Butterfly each chicken breast and coat with oil, salt, and pepper. Place on a cookie sheet with foil and bake at 400°F for 25 minutes (along with the chickpeas).

3: Wash and dry lettuce, tear into bite-size pieces and set aside.

4: Combine all dressing ingredients and mix until smooth.

5: Finely chop the cooked bacon slices.

6: Remove chickpeas from oven and toss in olive oil with chili powder, thyme, and salt. Spread back on the cookie sheet and return to oven on broil for 5 minutes.

7: Remove chicken and transfer to a cutting board to cool for a few minutes, then cut to your preference.

8: Remove chickpeas and assemble each salad.