Grilled Romaine with Crispy Chickpeas and Homemade Ranch Dressing
Smoky grilled romaine hearts get a bold upgrade in this quick and flavor-packed salad. Topped with crunchy roasted chickpeas, juicy cherry tomatoes, and a generous drizzle of creamy buttermilk ranch, this dish is everything you love about a classic salad—just hotter and crispier.
Servings: 3
Ingredients
For the crispy chickpeas:
- 1 15 oz can chickpeas, drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon salt
For the buttermilk ranch:
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk more to thin, if needed
- 1 tablespoon chopped fresh dill or 1 teaspoon dried
- 1 tablespoon chopped chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Juice of ½ lemon
- Salt and pepper to taste
For the salad:
- 3 hearts of romaine halved lengthwise with core intact
- 1 tablespoon olive oil
- Salt and pepper
- Optional toppings: shaved parmesan crispy bacon bits, halved cherry tomatoes
Instructions
Prep Ahead:
Roast the crispy chickpeas:
- Preheat your oven to 400°F (200°C).
- Pat the chickpeas dry with a clean towel. The drier they are, the crispier they get!
- Toss with olive oil, paprika, garlic powder, and salt.
- Spread on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until golden and crunchy. Set aside to cool.
- Once cool, transfer to a sealed container and store at room temperature for up to 2 weeks.
Make the buttermilk ranch:
- In a small bowl, whisk together mayo, sour cream, and buttermilk.
- Stir in herbs, garlic powder, onion powder, and lemon juice.
- Season with salt and pepper to taste.
- Adjust thickness with more buttermilk if needed.
- Transfer to a sealed container and store in the fridge for up to one week.
Prepare From Prepped:
Grill the romaine:
- Heat a grill or grill pan over medium-high heat.
- Brush the cut sides of the romaine with olive oil and sprinkle with salt and pepper.
- Place cut-side down on the grill and cook for 1-2 minutes, just until grill marks appear and the edges are slightly charred. Don’t overdo it—this is a kiss of flame, not a full char.
- Chop the romaine into bite sized pieces and divide among 4 bowls.
- Top with the crispy chickpeas, homemade ranch, and any other toppings (bacon, parmesan, cherry tomatoes)
Make From Fresh:
- Follow the instructions in “Prep Ahead” to make the crispy chickpeas and homemade ranch.
- Grill the romaine according to the instructions in “Prepare From Prepped”
- Divide among 4 bowls and combine the ingredients along with any other toppings you wish to add.