Grilled Caesar Salad with Creamy Lemon Tahini Dressing


  • 1 romaine lettuce (large, heart, cut in half lengthwise)
  • olive oil spray
  • 1 avocado (diced)
  • 1/2 cups chickpeas (drained and rinsed)
  • 1 teaspoon olive oil
  • 1/2 teaspoons garlic powder
  • 1/4 cups lemon juice
  • 2 tablespoons hummus (garlic)
  • 1 tablespoon tahini paste
  • 2 tablespoons water
  • 1 teaspoon worcestershire sauce
  • 4 tablespoons raw cashews (soaked in water)
  • sea salt (to taste)


  1. Preheat oven to 400 degrees F. In a small bowl, combine chickpeas, olive oil, and garlic powder. Line a baking sheet with parchment paper. Place chickpeas on baking sheet and roast in the oven for 20 minutes, turning occasionally.
  2. As chickpeas are roasting, preheat grill to high. Spray cut, flat side of romaine hearts and place cut-side down on the grill. Grill for about 1-2 minutes until grill marks appear on lettuce. Flip and grill for an additional minute, to sear. Remove hearts to platter cut sides up.
  3. For dressing, place all ingredients in a food processor and pulse until smooth and creamy.
  4. Drizzle romaine hearts with dressing and top with roasted chickpeas and avocado.
  5. Store extra dressing in an airtight container.