Grilled romaine lettuce with crispy chickpeas

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Recipe by Damaris Beems Course: Lunch, Sides, VeggiesCuisine: Mediterranean, Arabic




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Total time



Green lettuce reinvented. That is, grilled nicely. Which is not so visible on this picture though. Some nice crispy chick peas en a delicous soft dressing with tahina. Really nice. A nice variation on the green salad theme.


  • 2 heads baby romaine lettuce

  • 400 gram chick peas from a can

  • 0,5 tea spoon smoked paprika powder, cumin seeds, round chili

  • 1 bouquet flat parsley en fresh mint

  • 1 shallot

  • 10 green olives

  • 3 table spoons tahina

  • 2 cloves garlic

  • 1 lemon

  • salt and pepper

  • sun flower oil


  • Preheat the oven to 200 degrees. Heat a ribbed grill pan or frying pan as hot as possible. Line an oven tray with baking paper. Drain the chickpeas well, rinse them with cold water and make sure they lose as much water as possible in a colander. Then put them on the baking sheet. Cover with some sunflower oil and the dry spices. Mix everything well and put it in the oven for 15 minutes.
  • Chop the garlic clove small. Finely chop the shallot. Also finely chop the green olives. Scrape the zest from the lemon and squeeze out the juice. Now mix the shallot, olives, tahina, garlic, salt and pepper. Add a few tablespoons of water. The dressing should be slightly yogurt-like in thickness. You have to see for yourself how much water you need to add.
  • Now it’s time to grill the heads of lettuce. Cut them in half lengthwise. Place them cut side up in the pan and grill them until they have a nice brown crispy layer. This won’t take long of course.
  • Place the lettuce heads in a flat dish. Divide the chickpeas over the lettuce. Do the same with the dressing. Finely chop some parsley and mint leaves over the salad.

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