Preheat your oven to 375°F (190°C). Cut day-old bread into cubes, and toss them with olive oil, garlic powder, salt, and pepper in a mixing bowl. Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for 8-10 minutes, or until golden brown and crispy, stirring halfway through for even toasting.

In a separate bowl, whisk together mayonnaise, plain Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovy fillets (if using). Stir in grated Parmesan cheese, and season with salt and pepper to taste. Keep whisking until the dressing is smooth and creamy, setting it aside for later use in your Romaine Caesar Bowl.

If you’re using grilled chicken, season it with salt and pepper, then grill it over medium heat for 6-7 minutes per side or until cooked through and juices run clear. For shrimp, grill until pink and opaque, around 2-3 minutes per side. If opting for roasted chickpeas, toss rinsed chickpeas with olive oil and spices, then roast in the oven at 400°F (200°C) for about 20 minutes until crispy.

In a large bowl, toss chopped romaine lettuce with half of the prepared dressing until well coated. Add halved cherry tomatoes and generous shavings of Parmesan cheese, mixing gently to combine the flavors.

Top your salad with the crispy croutons and your chosen protein, whether it's grilled chicken, shrimp, or roasted chickpeas. Drizzle the remaining dressing over the top for an extra layer of flavor, ensuring every bite is satisfying. Serve immediately to enjoy the fresh crunch and creamy flavors of your Romaine Caesar Bowl!