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15) Grilled romaine Caesar with crispy chickpeas

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 heads romaine halved lengthwise
  • 1 can 15 oz chickpeas, drained and dried
  • 2 tablespoons of olive oil plus 1 tablespoon for the chickpeas
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/3 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced
  • 1/4 cup grated Parmesan plus more for sprinkling
  • Freshly ground black pepper

Method
 

  1. Chickpeas should be tossed in 1 tablespoon olive oil, some paprika, and a little salt. Roast for 25 minutes at 425°F until crunchy, shaking the pan once.
  2. Whisk the mayonnaise, lemon juice, mustard, garlic, parmesan cheese, 2 tbsp of olive oil, and pepper until it is smooth.
  3. Oil the cut halves of romaine. Place them on the grill cut side down for 2 to 3 minutes to form some grill marks.
  4. Cut up grilled romaine into large pieces, add dressing, and then add chickpeas and more parmesan on top.