Ingredients
The following ingredients have 4 Servings
- 1 15-ounce can chickpeas (drained and rinsed)
- 1/4 tsp smoked paprika
- 1.5 tsp garlic powder (separated)
- salt & pepper (to taste)
- 3 large slices crusty bread (cut in bite-sized pieces, I used sourdough)
- olive oil
- 3 heads romaine hearts
- 1/3 cup tahini
- 1-2 lemons (juiced, to taste)
- 1 tbsp apple cider vinegar (or to taste)
- 1 tbsp olive oil
- 3 cloves garlic (diced)
- salt & pepper (to taste)
- water (as needed)
Instruction
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the chickpeas, 1 tsp of olive oil, smoked paprika, 1/2 tsp of garlic powder and a pinch of salt & pepper in a bowl. Stir to combine.
- In a separate bowl, combine bread, 2 tbsp of olive oil and 1 tsp of garlic powder and toss to combine.
- Spread the chickpeas and the croutons out on the baking sheet. Place in the oven and bake for 20 minutes, flipping halfway through.
- While those are baking, prepare the dressing. Combine the tahini, lemon juice, apple cider vinegar, olive oil, garlic, salt & pepper to bowl or mason jar. Stir to combine, adding water until desired consistency is reached. Place in the fridge until ready to use.
- Once you remove the chickpeas and croutons from the oven, heat the grill. Cut the romaine hearts in half (lengthwise) and brush the cut sides with olive oil (you can also use an olive oil spray).
- Once the grill is hot, use tongs to place the romaine on the grill - cut side down. Once grill marks appear (approximately 3-4 minutes), remove the romaine from the grill and place on a serving dish.
- To assemble, layer the romaine with chickpeas, croutons and a drizzle of caesar dressing.
