Sort ingredients
mike_
QR Code
Listen
Pdf
Drain and rinse the chickpeas, then pat them very dry with a paper towel.
Add the chickpeas to a bowl with the olive oil, garlic powder, onion powder, paprika, and salt. Toss until evenly coated.
Air fry at 400°F for 12–15 minutes, shaking the basket halfway through, until golden and crispy. Set aside to cool.
Cook the protein pasta according to package directions.
Drain the pasta and rinse under cold water until completely cooled. Transfer to a large mixing bowl.
While the pasta cooks, whisk together the Greek yogurt, avocado mayo, Dijon mustard, lemon juice, garlic, salt, and black pepper until smooth and creamy.
Add the diced chicken, romaine lettuce, Parmesan cheese, and Caesar dressing to the cooled pasta. Toss until everything is evenly coated.
Gently fold in the crispy chickpeas just before serving to keep them crunchy.
Serve immediately or refrigerate until ready to enjoy.