• 2 teaspoons olive oil
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• Cayenne pepper, to taste
• 1 large head iceberg lettuce
• 3/4 cup chopped pepperochini
• 1 cup diced tomatoes
• 1 cup croutons
• 1 cup cubed cheese, I used vegetarian parmesan but you can use whatever you like
• 1/2 diced red onion
• Handful of fresh herbs (optional) I used parsley and fresh oregano

Dressing:

• 1/2 cup mayo, I used vegan mayo
• 2 tablespoons olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste