Creamy Grilled Romaine Salad
Ingredients
Salad
- 1 large head of romaine lettuce, stem still attached
- 15 ounce can of chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon tandoori masala spice
- 1 tablespoon grapeseed oil (or olive oil)
- pinch salt
- 1 avocado, sliced
- golden raisins (or regular raisins)
- vegan parmesan cheese
Dressing
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1/2 cup plant milk (I used flax milk)
- 1 teaspoon lemon juice
- pinch salt and pepper, to taste
Preparation
Preheat your oven to 400 degrees 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 your 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.
In the meantime, grill your 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 your romaine starts to char a bit, remove to a plate and top with tandoori chickpeas, grilled avocado, golden raisins. Sprinkle with vegan parmesan cheese, drizzle with some creamy tahini dressing and devour!
