Before starting, preheat the oven to 425˚F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Core, then cut pepper into 1/2-inch pieces.

Pat chicken dry with paper towels. Season with half the chicken salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed, using 1/2 tbsp oil per batch.) Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

While chicken bakes, heat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then chickpeas and remaining chicken salt. Season with pepper. Cover and cook, stirring occasionally, until chickpeas are golden, 5-6 min. Transfer chickpeas to a large bowl to cool slightly.

Add peppers, arugula and spinach mix, Parmesan and half the Caesar dressing to the bowl with chickpeas. Season with salt and pepper, then toss to combine.

Let chicken rest for 3-5 min, then thinly slice. Divide salad between plates. Top with chicken, then drizzle remaining Caesar dressing over top.