Caesar Salad with Grilled Chicken and Chickpeas

Pat chicken thighs dry with paper towels. In a bowl, combine 1 tablespoon olive oil, juice from half the lemon, 1 minced garlic clove, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Place chicken thighs in the marinade, turning to coat. Let sit for 10 minutes while preparing other ingredients.

Rinse and drain the chickpeas, then pat dry with paper towels. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Heat a grill pan or skillet over medium-high heat. Add the chicken thighs and cook for 6-7 minutes per side until internal temperature reaches 165°F (75°C).

In the same pan, add the chickpeas and cook for 5 minutes, stirring occasionally until slightly crispy. Remove from heat.

While chicken is cooking, prepare the dressing: In a bowl, combine Greek yogurt, remaining 1 tablespoon olive oil, juice from the remaining half lemon, 2 minced garlic cloves, Dijon mustard, anchovy paste, and a pinch of salt and pepper. Whisk until smooth.

Wash and chop the romaine lettuce hearts into bite-sized pieces and place in a large salad bowl.

Let the cooked chicken rest for 5 minutes, then slice into strips.

Add the crispy chickpeas to the lettuce, pour the dressing over the salad and toss to coat.

Top with sliced grilled chicken and sprinkle with grated parmesan cheese.

Serve immediately, dividing evenly among 4 plates.