Remove the stem, pith, and seeds from the Red Bell Pepper (1) and discard. Cut pepper into quarter inch slices and set aside.
Strain and rinse the Chickpeas (1 can) in a colander, and place on a plate lined with paper towels to dry.
Juice the Lemon (1) into a large bowl and remove seeds.
Finely chop the Garlic (2 clove) and add to the lemon juice.
Finely chop Anchovy (1 teaspoon) until they are a smooth, paste consistency. Add to lemon juice and garlic.
Whisk in the Mayonnaise (1 tablespoon), Dijon Mustard (2 tablespoon), Parmesan Cheese (2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
In a medium saute pan over medium heat, add Olive Oil (2 tablespoon).
When hot, add the chickpeas and saute for six minutes, or until golden brown.
Remove chickpeas from pan and set aside.
Pat dry Chicken Breast (2) with paper towels and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat a medium saute pan over medium high heat and add olive oil.
When the oil is hot, add the chicken and sear for five minutes on each side.
Remove chicken from pan and let rest for five minutes.
Cut chicken into half inch slices, and set aside for plating.
Add the red bell pepper, chickpeas, and Kale (6 ounce) the bowl with the dressing. Toss to combine.
In the center of two plates, place the chicken kale Caesar salad.