Start by bringing a large pot of water to boil. Then add a tablespoon of sea salt and stir in the pasta. Following the package directions, cook until al dente. Next, drain the pasta into a colander and rinse it under cold water.

Place them onto a small rimmed baking sheet. Then spray with olive oil and season with a few pinches of kosher salt. Roast on the middle rack for 40 minutes or until crispy.

Once roasted, lightly spray again with olive oil and season with 1 tablespoon of the garlic herb seasoning, tossing well until coated. This will help the seasoning stick to the roasted chickpeas.

Next, in a large mixing bowl, add the drained [cooled] pasta, chopped romaine, 1/4 cup of the parmesan cheese and the sliced grilled chicken.

Add a desired amount of the greek yogurt Caesar Dressing, roughly about 1/2 cup (give or take) will work.

Season with kosher salt and freshly ground black pepper, to taste before tossing to combine.

Transfer the pasta salad to a serving bowl and nestle a few sliced avocado halves along the sides of the bowl.

Top with the crispy seasoned chickpeas along with any seasoning that didn’t stick to the chickpeas and don’t forget to sprinkle the remaining parmesan cheese.