Description
This Grilled Romaine Salad with Tandoori Chickpeas and Golden Raisins is made with crispy grilled romaine hearts topped with grilled avocado, roasted tandoori chickpeas, golden raisins, vegan parmesan cheese, and a creamy tahini dressing! This vegan grilled salad is perfect as an appetizer or as a lunch all on its own!
Ingredients
Units
Scale
- 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
Creamy Tahini 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
Instructions
- 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!
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: American