This classic salad gets a healthy makeover that’s safe to eat if eggs and dairy aren’t part of your diet. You can still enjoy the delicious creamy taste we all love. Enjoy this with salmon, chicken, or simply with the crispy chickpeas for added protein.
Prep Time: 55 minutes | Makes 2 Servings
- For the salad
- 1 can chickpeas, rinsed and drained
- 4 Tbsp olive oil
- 2 tsp kosher salt
- 4 cloves of garlic, finely minced
- 2 hearts of romaine, chopped
- Optional: top with microgreens and flaky salt
For the dressing
- 1/2 cup tahini
- 1/4 cup water
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp nutritional yeast
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 cloves garlic, chopped
Preheat the oven to 375F. Line a baking sheet with aluminum foil and drizzle it with 2 Tbsp of olive oil. Pour on chickpeas, 1 tsp kosher salt, and 4 cloves of minced garlic. Toss to combine, and bake for 45 minutes until crispy.
Add the dressing ingredients to a blender and combine until smooth. Feel free to add more water 1 Tbsp at a time to thin the dressing to your liking.
Toss the romaine with the dressing and top with crispy chickpeas, your extra protein, and an extra drizzle of dressing.
Kristen Rosania is a Memphis-based meal prep chef, recipe developer, and the creator behind @forlemonsake, a social channel showcasing that home-cooked is always best. She believes in cooking real food with real ingredients, giving your body what it truly deserves. Find more information at Forlemonsake.com and follow along @forlemonsake on Instagram and Facebook.