Creamy Grilled Romaine Salad
Servings: 2
Calories: 479kcal
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: 479kcal | Carbohydrates: 26g | Protein: 10g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 46mg | Potassium: 763mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1465IU | Vitamin C: 13mg | Calcium: 134mg | Iron: 2mg