FOR THE CHICKPEAS

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Pour chickpeas onto parchment paper lined sheet pan and drizzle with olive oil.
3. In a small bowl, mix the chili powder, garlic powder, cumin, salt, and pepper. Sprinkle over the chickpeas and toss to coat.
4. Roast for 20-25 minutes until golden brown.

FOR THE CROUTONS

1. Preheat oven to 425°F.
2. Place cubed bread onto parchment paper lined sheet pan.
3. Drizzle with olive oil and sprinkle with salt, garlic powder, and black pepper. Gently toss to coat and spread out into a single layer.
4. Bake 15-20 minutes until golden, turning once halfway through.
5. Remove from oven and let cool completely.

FOR THE DRESSING

1. In a bowl, add mayo, garlic, lemon juice Dijon, Worcestershire, and salt.
2. Gently whisk them together. Stir in Parmesan, followed by water. Season with salt and pepper to taste. Set aside.

FOR THE SALAD

1. Add all salad ingredients, chickpeas, and crotons to a bowl of ROMAINE CALM.
2. Drizzle with dressing and enjoy.