Chop and wash your romaine lettuce before running it through your salad spinner. Be sure the lettuce is nice and dry and then pop it into a nice big bowl.
Trim tops off the fennel, slice in half lengthwise and cut out the core. Then slice each half in half again and cut into quarter moons and add the romaine.
In a small bowl or spouted cup, combine yogurt, mayonnaise, anchovy paste, garlic, dijon, Worcestershire, lemon juice, extra virgin olive oil, parmesan cheese, salt and pepper.
Stir until you have a thick, creamy salad dressing.
Pre-heat over to 400F.
Drain and rinse chickpeas. Lay them on a lint-free dishtowel and roll them around to dry them off.
Transfer onto a rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Toss them around to coat the chickpeas with the oil and spices.
Pop in the oven and bake for 30 minutes, giving the pan a shake half way through.
Drizzle the dressing over the salad and gently toss to coat all the veggies with the dressing. You may not need all of the dressing. I suggest starting with half and then adding more as needed/wanted.
Video
Notes
Store extra dressing in an airtight container. It will last up to one week in your fridge!