To make the dressing: In a 1-quart Mason jar, combine the mayonnaise, yogurt, mint, basil, tarragon, chives, dill, parsley, garlic cloves, capers, lemon zest and lemon juice, and season with salt and black pepper. Using an immersion blender, blend until fully combined and smooth. Note: If you don’t have an immersion blender, you can make the dressing in a standard blender. 

To assemble the salad: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas and stir consistently. Cook until crispy and browned, about 8 minutes. Transfer to a paper towel-lined plate.

In a large serving bowl, combine the romaine lettuce, rotisserie chicken, chickpeas, celery, cucumber, grape tomatoes and feta.

Pour 1 cup of the dressing over the salad and toss to combine. Serve immediately. 

Leftover salad dressing can be stored in an airtight container in the refrigerator for up to 7 days. 

Recipe adapted from: Bon Appetit