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15) Grilled romaine Caesar with crispy chickpeas

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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. Toss chickpeas with 1 tablespoon olive oil, paprika, and a little salt. Roast at 425°F for 25 minutes until crunchy, shaking the pan once.
  2. Whisk mayonnaise, lemon juice, mustard, garlic, parmesan, 2 tbsp olive oil, and pepper until 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 grilled romaine into large pieces. Add dressing; top with chickpeas and more parmesan.