live
Grilled Greens: The Fun Way to Eat Your Veggies
Katherine Knowlton
By Katherine Knowlton

Take your salad game to the next level: on the grill! The lettuce gets a hint of smokiness and char from the grill. Spicy chickpeas add a delicious crunch, while the radish and avocado keep the salad crisp and fresh. And, a drizzle of creamy tahini dressing brings it all together!

 

Prep Time: 15 minutes

Cook Time: 30 minutes 

Ingredients:

For the crispy chickpeas: 1 15.5 ounce can Brandless garbanzo beans, drained, rinsed, and thoroughly dried* 1 tablespoon Brandless olive oil 1⁄4 teaspoon Brandless turmeric 1⁄2 teaspoon Brandless chili powder 1⁄2 teaspoon Brandless cumin Brandless salt and pepper to taste 

*Note: After draining and rinsing garbanzo beans, spread them out onto a kitchen towel (paper towel is fine). Use a second towel to pat the tops dry. 

For the romaine: 4 heads of little gems or 2 to 3 heads romaine, cut in half lengthwise Brandless olive oil Brandless salt and pepper 

For the tahini herb dressing: 1⁄4 cup Brandless olive oil 3 tablespoons Brandless tahini 1 tablespoon Brandless Dijon mustard 1 tablespoon Brandless apple cider vinegar 1 clove garlic 2 tablespoons herbs (dill, cilantro, chives, etc) Brandless salt and pepper to taste 2-3 tablespoons water to thin

For serving: Thinly shaved radish Avocado Fresh herbs 

 

Instructions: For the crispy chickpeas: 

  1. Preheat oven to 400 degrees. Place chickpeas onto a rimmed baking sheet. Toss with olive oil, spices, salt, and 

pepper. 2. Roast for 18-20 minutes, tossing halfway through, until golden brown and slightly crispy. 

 

For the grilled little gems: 

  1. Preheat a gas grill to medium-heat*. Brush each lettuce half with olive oil; season with salt and pepper. 2. Place the lettuces cut-side down on the grill, and cook, turning once, until charred and slightly wilted, about 5 to 

7 minutes. 

 

*Notes: No grill? No problem. Alternatively, heat a cast-iron skillet or grill pan to medium-high heat. Brush each lettuce half with olive oil and season with salt and pepper. Place the lettuces cut-side down in the skillet, and cook, turning once, until charred and slightly wilted, about 5 minutes. 

For the tahini herb dressing: 

  1. Add all dressing ingredients to a mixing bowl. Whisk until smooth. Taste and adjust seasonings as desired. Set 

aside. 

 

To Serve/Assemble: Transfer lettuces cut-side up to a serving platter. Drizzle with tahini-herb dressing and sprinkle with crispy chickpeas, shaved radish and avocado. Garnish with fresh herbs.