Creamy Grilled Romaine Salad

Ingredients

• 1 large head romaine lettuce (, stem still attached)
• 1 (15-ounce/425-gram) can chickpeas, drained and rinsed
• 1 tablespoon (15 g) tandoori masala spice
• 1 tablespoon (15 mL) grapeseed oil or olive oil
• Pinch kosher or fine sea salt
• 1 avocado (, sliced)
• Golden raisins ((or regular raisins), if desired)
• Parmesan cheese or vegan Parmesan (, for garnish)
• 1/4 cup (60 g) tahini
• 1 tablespoon (15 mL) pure maple syrup
• 1/2 cup (120 mL) milk of choice (I suggest plant-based milk; I used flax milk)
• 1 teaspoon (5 mL) lemon juice
• Pinch kosher or fine sea salt
• Freshly ground black pepper (, to taste)

Instructions

1. 1

   Preheat the oven to 400°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.

2. 2

   Toss the 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.

3. 3

   Meanwhile, grill the 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 the romaine starts to char a bit, transfer to a plate and top with tandoori chickpeas, grilled avocado, and golden raisins. Sprinkle with Parmesan cheese and drizzle with some creamy tahini dressing.