garlic cloves, finely chopped
freshly grated Parmesan, plus shavings for serving (optional)
freshly ground black pepper
romaine hearts, halved lengthwise
rotisserie chicken, meat sliced (2 cups)
15-ounce can chickpeas, rinsed and drained well
avocados, peeled and sliced
- In a small bowl, whisk together the garlic, lemon juice, mustard, anchovy paste, grated Parmesan, oil, and a few grinds of pepper. Set aside.
- Place half a romaine heart on each plate and top with some of the chicken, chickpeas, avocado, and walnuts. Drizzle with the dressing.
- Use a vegetable peeler to create long Parmesan shavings for the topping, if desired.