Add the chickpeas and season with the chili powder, garlic powder, salt and pepper and cook, shaking the pan occasionally, until crisp, about 12 minutes.
For the dressing:
Add the Caesar dressing to a bowl.
Stir in the pesto, black pepper to taste and chili powder, if using.
Set aside.
Add the romaine to a large bowl.
Add the dressing and toss to coat.
Place on a platter, then drain the chickpeas on a paper towel-lined plate.
Sprinkle the crispy chickpeas over the salad while they are still hot.
Shave over the Parmesan and scatter the parsley leaves, then enjoy.