Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 400grams chickpeas
- 2tablespoons olive oil
- 2teaspoons garam masala
- 2 heads romaine lettuce, sliced into quarters
- 100grams natural yoghurt
- 1tablespoons tahini
- 1 clove garlic, peeled and minced
- 2teaspoons lemon juice
- 2tablespoons pomegranate seeds
Nutrition per serving
2140kJ / 512Cal
2140 Kilojoules or 512 Calories
25% of daily energy intake*
Protein
26.5grams
Fat
20.2grams
Carbs
37.5grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This middle eastern inspired grilled romaine salad with spiced crispy chickpeas and tahini dressing is a perfect summer lunch or light dinner option.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. Toss the chickpeas in a tablespoon of oil in a roasting tin, sprinkle with garam masala and toss to coat. Roast for 20 minutes, shaking halfway through.
Step 2 of 3
Brush the romaine wedges with olive oil all over. Heat a large griddle pan on the highest heat and sear the wedges for 1 minute on each side until lightly charred, working in batches.
Step 3 of 3
Whisk the yoghurt, tahini, garlic and lemon juice together to make a dressing, adding water to loosen if necessary. Arrange the wedges on a serving platter, drizzle with dressing, top with crispy chickpeas and pomegranate seeds and serve.
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