For the roasted chickpeas: 

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• 1/4 teaspoon fine sea salt

For the Caesar dressing:

• 1/2 cup freshly shredded parmesan cheese
• 1/4 cup mayonnaise (see note)
• 2 tablespoons lemon juice (from 1/2 lemon)
• 1 tablespoon red wine vinegar
• 1 garlic clove, roughly chopped
• 6 anchovy fillets packed in oil
• 1/2 cup extra virgin olive oil
• fine sea salt, to taste

For the salad:

• 2 heads romaine lettuce, roughly chopped
• 1/2 cup freshly shredded or shaved parmesan cheese
• fresh ground black pepper, to taste
• 1/2 avocado, sliced (optional)
• batch of air fryer croutons (optional)