Grilled Caesar Salad with Spiced Chickpeas and Tahini Dressing

April 30, 2021
The perfect prelude to summer, a crisp Caesar salad with the delicious taste of the grill.

Grilled Caesar Salad with Spiced Chickpeas and Tahini Dressing

The perfect prelude to summer is this Grilled Caesar Salad recipe with spiced chickpeas.
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Course: Appetizer, Dinner, Lunch, Salad, Side Dish
Keyword: caesar, chickpeas, quick salad recipe, romaine, salad, salad recipe, spring salad recipe, whole30
Total Time: 20 minutes
Servings: 6

Ingredients

For the Chickpeas and Salad

  • 1 can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 romaine heart washed and dried
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Caesar Dressing

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice approximately 2 lemons
  • 1/4 cup cold water
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 clove minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preheat the oven to 400 F and line a rimmed baking tray with parchment paper. In a small bowl, place the rinsed chickpeas and drizzle with olive oil; add smoked paprika, garlic powder, salt, and pepper. Toss to coat. 
  • Roast chickpeas on baking tray at 400 F for 15-20 minutes, flipping halfway through.
  • For the salad, preheat a grill over medium-high heat. Slice the romaine hearts in half vertically. Brush the cut side of each heart with olive oil, then season with salt and pepper. Place the romaine onto the grill, cut-side down.  Grill 4-5 minutes or until lightly charred. Flip and grill another 2-3 minutes, then move to a platter.
  • For the dressing, combine the tahini, lemon juice, water, olive oil, nutritional yeast, garlic, Dijon mustard, salt, and pepper in a bowl. Whisk to blend fully. If you prefer a more runny dressing add just a little more water, 1 teaspoon at a time, until your desired consistency is reached.
  • To serve, sprinkle the chickpeas over the romaine hearts, then drizzle all with dressing. Serve warm.

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