Nothing says summer quite like a BBQ, right? Well, unfortunately, I live in a condo and don’t have access to a BBQ, but I make do with what I have the best way I know how. So I used my panini press and grilled my romaine on that. It isn’t perfect, but it gets the job done for the most part. If you’ve never had a grilled romaine salad before, you need to change that! It completely changes the game, trust me. If you hate turning the oven on in the summer, it’s also a good idea to buy some pre-roasted chickpeas as well. And who doesn’t want to save time and sanity in the kitchen…
All About Roasted Chickpeas
I used to roast chickpeas all the time when I was vegan. I LOVED it! But, I didn’t always love how long it would take and in the summer, the less the oven is on, the better. So, for this recipe, I used some roasted chickpeas from Three Farmers and they are soooo unbelievably tasty. They come in so many flavours, it is hard for me to choose my favourite. For this recipe, I used the balsamic and cracked pepper which worked so well with the flavours in this grilled romaine salad.
Want to take it to the next level, make some grilled tomatoes 😉
Why Choose Chickpeas?
Chickpeas offer a lot of protein and fibre which make it a perfect snack or addition to your next meal. I love Three Farmers Roasted Chickpeas and Pea Pops because they are loaded with great ingredients and are a Canadian company that is just simply doing it right.
All About Three Farmers
The company Three Farmers was founded by a trio of neighbouring Saskatchewan farmers. They joined forces with a collective goal in mind – growing and distributing sustainable, traceable, high-quality pulse products. Their “Farm-to-Fork”movement is focused on connecting consumers with all stages of food production. Each product is marked with a unique code, allowing customers to trace the journey of the food they consume. As someone who is passionate about food quality, buying and supporting local businesses, this is definitely a company I can get behind.
I take this very seriously and it is something I am so passionate about. I truly believe that if we all took time to investigate where our food came from and saw how sustainable farming works, we’d have less health issues. Ever since reading “The Third Plate” by Dan Barber, I’ve come to understand and appreciate how farming should work. This is why I choose to support only products and companies that align with my beliefs.
How to Add Crispy Chickpeas to your Grilled Romaine Salad
So if you too are looking for a way to add some chickpeas to your life without cranking up the oven give these a try. They really made putting this grilled romaine salad together super easy. By the time I finished blending the avocado-tahini sauce and grilling the romaine, this whole meal took only 10 minutes to make. If you roast the tomatoes, it will tack on an extra 10. Such a huge win for busy weeknights or lunches!
Grilled Romaine Salad:
If you haven’t tried grilling romaine before, give this a try. Romaine holds up very well and it takes on a different, bolder flavour when you grill it. Plus when you combine that with the avocado tahini sauce and these chickpeas, you are completely set.
Three Farmers Roasted Chickpeas and Pea Pops are now available in store! Visit their website for more details on where to buy these tasty snacks.
Have you tried grilling romaine before? Please tell me I am not the only one that is completely obsessed with it…
Please note this post was sponsored by Three Farmers, meaning they have compensated me for my time and provided product to me to try. As always, all opinions expressed are my own. Thank you for supporting the brands that help make Holistic Foodies possible.
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
- 1 head romaine lettuce, washed and halved
- 8-10 cherry tomatoes, halved
- Roasted chickpeas (I used Three Farmers)
- Avocado oil for grilling and roasting (I like this brand)
- 1/2 small avocado
- 2 tbsp tahini (I like this brand)
- 1 small clove of garlic
- 1/2 lemon, juiced
- 1 1/2 tbsp extra virgin olive oil
- sea salt and pepper to taste
- If roasting the tomatoes, preheat the oven to 375.
- Cut the cherry tomatoes in half, season with some avocado oil, sea salt and pepper and place in oven for 15-20 minutes.
- Wash the outer leaves and inner leaves of the romaine as much as possible and cut in half, pat dry.
- Meanwhile, make the avocado tahini dressing by combining the ingredients in a blender or food processor until smooth and creamy.
- Add a drizzle of avocado oil, sea salt and pepper to the cut side of the romaine with a brush.
- When the tomatoes are nearly done, preheat your grill. Once the grill is heated, place the romaine cut side down until grill marks appear, about 1-2 minutes.
- Serve the grilled romaine with dressing, tomatoes and chickpeas.