September 1, 2016

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

The original title for this post was “Sheet Pan Salmon Dinner for Two”. But as you can clearly see, this isn’t a recipe for salmon.

Why? Well, because sometimes things just don’t work out the way you had planned them. But I’m not complaining. Because that failed attempt at a salmon recipe is what eventually lead me down the path to creating this Grilled Romaine Salad with Roasted Chickpeas and Tomatoes. Which, as it turns out, is one of the best things to come off my grill this Summer.

One of my favorite recipes here on Floating Kitchen is a grilled romaine salad recipe from 2015. But it seems to have suffered a fate that many of my recipes do – I forgot about it. And I basically went almost the entire grilling season without making it. Massive fail.

However, Amanda’s recent tutorial reminded me of all the deliciousness that grilled romaine has to offer. And that was just the push that I needed to quickly get myself back on the wagon. I’ve made my original recipe a couple of times since then. And I’ve been experimenting with new and different versions as well, like the one I’m bringing you today.

This recipe is pretty straightforward. Once you get your seasoned chickpeas and tomatoes in the oven, you’ll spend a few minutes making a homemade vegan tahini-chive dressing and preparing the romaine lettuce. To cook the romaine on the grill, you only need a couple minutes of time. And I find it tastes best when it’s served almost immediately after being removed from the grill. So save this step until the very end.

Two romaine halves plus the toppings makes for a hearty enough salad to pass as a main meal. But you can easily serve this as a side dish as well, portioning out a single half per person. This recipe would totally make a great addition to your Labor Day Weekend festivities!

And um…holy crap Labor Day Weekend is THIS WEEKEND! How is that possible?

For more quick and easy dishes like my Grilled Romaine Salad with Roasted Chickpeas and Tomatoes, scroll down to the bottom of the post and have a peak at the other #30MinuteThursday recipes created by some of my blogging friends as part of our monthly series!

Cheers,

Liz

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Serves 2

Ingredients

• For the Chickpeas
• 1 (16-ounce) can chickpeas, rinsed and drained
• 1 tablespoon extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. paprika

• For the Tomatoes
• 1 pint cherry or grape tomatoes
• 1 tablespoon extra-virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper

• For the Dressing
• 1/4 cup water
• 2 tablespoons tahini paste
• 2 tablespoons lemon juice
• 1 tsp. maple syrup
• 1 tablespoon fresh chives, minced
• 1/4 tsp. salt
• 1/4 tsp. black pepper

• For the Romaine
• 2 heads romaine lettuce, cut in half lengthwise
• 1 tablespoon extra-virgin olive oil

Instructions

1. Pre-heat your oven to 400 degrees. Spread the chickpeas out onto a paper towel. Then use a second paper towel to pat the tops dry. Transfer the dried chickpeas to a large rimmed baking sheet. Drizzle with the olive oil, tossing to coat. Then sprinkle evenly with the salt, cumin and paprika. Transfer the baking sheet to your pre-heated oven and roast for 20 minutes, shaking the pan once halfway through the cooking time. Remove the roasted chickpeas from the oven and set aside to cool slightly.
2. Meanwhile, add the tomatoes to a second baking sheet and toss with the olive oil, salt and pepper. Roast in your pre-heated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
3. While the chickpeas and tomatoes are roasting, make the dressing. Combine all of the ingredients in a small mason jar. Seal the jar and then shake it well to combine. Set aside.
4. Pre-heat your grill to high. Drizzle the cut sides of the romaine lettuce with olive oil. Then add the romaine to your grill, cut side down, and grill for about 1-2 minutes, or just until grill marks start to appear. Flip the romaine over and grill for an additional 1-2 minutes on the second side. Remove from the grill and set aside.
5. Transfer the grilled romaine to serving plates, cut side up. Drizzle with some of the dressing and top with the roasted chickpeas and tomatoes. Serve immediately.

3.1

https://www.floatingkitchen.net/grilled-romaine-salad-with-roasted-chickpeas-and-tomatoes/

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