Creamy Grilled Romaine Salad
Updated May 08, 2025, Published Jun 30, 2020
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With tandoori chickpeas and a creamy tahini dressing, this Creamy Grilled Romaine Salad recipe is anything but ordinary. If you’ve never tried grilled salad before, start with this one!
Creamy Grilled Romaine Salad
Ingredients
- 1 large head romaine lettuce, , stem still attached
- 1 (15-ounce/425-gram) can chickpeas, drained and rinsed
- 1 tablespoon (15 g) tandoori masala spice
- 1 tablespoon (15 mL) grapeseed oil or olive oil
- Pinch kosher or fine sea salt
- 1 avocado, , sliced
- Golden raisins, (or regular raisins), if desired
- Parmesan cheese or vegan Parmesan, , for garnish
For the Creamy Tahini Dressing:
- ¼ cup (60 g) tahini
- 1 tablespoon (15 mL) pure maple syrup
- ½ cup (120 mL) milk of choice (I suggest plant-based milk; I used flax milk)
- 1 teaspoon (5 mL) lemon juice
- Pinch kosher or fine sea salt
- Freshly ground black pepper, , to taste
Instructions
- Preheat the oven to 400°F. Drain and rinse the chickpeas. Let them dry on a paper towel while you prepare the dressing. Blend all dressing ingredients together and set aside.
- Toss the chickpeas in a bowl with oil, tandoori masala spice, and salt, then bake in the oven on a parchment-lined baking sheet for 15 minutes.
- Meanwhile, grill the romaine lettuce and avocado either on the grill outside, or you can use a skillet with about a tablespoon of oil over medium heat. Once the romaine starts to char a bit, transfer to a plate and top with tandoori chickpeas, grilled avocado, and golden raisins. Sprinkle with Parmesan cheese and drizzle with some creamy tahini dressing.
Nutrition
Calories: 479kcalCarbohydrates: 26gProtein: 10gFat: 40gSaturated Fat: 7gCholesterol: 6mgSodium: 46mgPotassium: 763mgFiber: 10gSugar: 10gVitamin A: 1465IUVitamin C: 13mgCalcium: 134mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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