Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

A grilled romaine salad topped with spiced roasted chickpeas, roasted tomatoes and a creamy vegan tahini-chive dressing.

For the Chickpeas
1 (16-ounce) can chickpeas, rinsed and drained
1 tablespoon extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. paprika

For the Tomatoes
1 pint cherry or grape tomatoes
1 tablespoon extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. black pepper

For the Dressing
1/4 cup water
2 tablespoons tahini paste
2 tablespoons lemon juice
1 tsp. maple syrup
1 tablespoon fresh chives, minced
1/4 tsp. salt
1/4 tsp. black pepper

For the Romaine
2 heads romaine lettuce, cut in half lengthwise
1 tablespoon extra-virgin olive oil

View the full recipe at Floating Kitchen →