Grilled romaine salad with chickpeas and piquillo peppers

Vegetarian, Soy Free

2 Servings, 680 Calories/Serving

25 Minutes

For this surprising warm salad, Chef Justine cooks romaine lettuce in a grill pan on the stove. The edges char as the hearts take on a subtle smoky note, and the crevices between the layers of leaves hold on to the vinaigrette. If you have an outdoor grill, by all means fire it up and cook the lettuce on it.


  • ½ cup raw almonds
  • 1 pita
  • Fresh flat-leaf parsley
  • 2 romaine hearts
  • ½ cup chickpeas
  • 2 piquillo peppers
  • 2 teaspoons spice blend (baharat - sumac - smoked paprika)
  • 2 tablespoons sherry vinaigrette base (sherry vinegar - honey)
  • 2 ounces crumbled feta cheese



Prep the ingredients

  • Coarsely chop the almonds.
  • Cut the pita into 1-inch pieces.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Cut the romaine in half lengthwise.
  • Rinse the chickpeas.
  • Cut the piquillo peppers into thin strips.


Toast the almonds and the pita

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the almonds and cook, stirring occasionally, until lightly toasted, 2 to 4 minutes.
Add the pita, season with salt and pepper, and cook, stirring occasionally, until the pita is crisp, 3 to 4 minutes.
Add half the spice blend, stir to coat, and toast until fragrant, about 30 seconds. Transfer to a plate.


Cook the chickpeas

To the same pan, add 1 tablespoon oil. Add the chickpeas, season with salt and pepper, and cook until warmed through, 2 to 3 minutes. Stir in the remaining spice blend and add to the plate with the almonds and pita. Wipe out the pan.


Char the romaine

  • Drizzle the romaine halves with 1 to 2 tablespoons oil and season with salt and pepper.
Into the same pan or a grill pan, over medium heat, place the romaine cut-side down and cook, turning once, until lightly charred, 2 to 3 minutes on each side. Cook in batches, if necessary.
Transfer to a plate, let cool, and then cut into 2-inch pieces.
While the romaine cooks, make the vinaigrette.


Make the vinaigrette and toss the salad

In a small bowl, combine the sherry vinaigrette base with 1 tablespoon oil. Season to taste with salt and pepper.
In a bowl, combine the piquillo peppers and parsley with the grilled romaine, chickpeas, almonds, and pita. Season to taste with salt and pepper, and toss with the vinaigrette.



Transfer the salad to individual plates. Sprinkle with the feta cheese, and serve.

Nutrition per serving: Calories: 680, Protein: 20 g, Total Fat: 46 g, Monounsaturated Fat: 28.5 g, Polyunsaturated Fat: 7 g, Saturated Fat: 9 g, Cholesterol: 25 mg, Carbohydrates: 51 g, Fiber: 11 g, Added Sugar: 9 g, Sodium: 920 mg

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