Caesar Salad with a Twist

Tahini Caesar
¼ cup tahini
2 Tbsp fresh lemon juice
1 garlic clove minced
3 Tbsp extra virgin olive oil
1 Tbsp plain yogurt
½ cup grated Parmesan cheese
¼ cup cold water
½ tsp fine sea salt
¼ tsp black pepper 

Combine all ingredients in a food processor and mix until smooth. 

Roasted Garlic Chickpeas
1 can chickpeas, drained and rinsed 
1 Tbsp garlic salt
Cracked pepper to season 

Preheat oven to 400. Spread the chickpeas out on a baking sheet lined with parchment paper. Bake for 10 minutes, then shake gently. Continue baking an additional 10 minutes then shake again. Continue until they have turned golden brown and are crunchy.

Caesar Salad
3 hearts romaine lettuce, separated into leaves
1 cup cherry tomatoes, halved 
Roasted garlic chickpeas 
Shaved Parmesan cheese

Add the lettuce leaves, chickpeas to a bowl with the dressing and mix gently but well. Top with the cherry tomatoes. Scatter the Parmesan cheese over the salad .