Grilled Romaine Salad with Cacio E Pepe Chickpeas and Herb Dressing

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What You Need


  •  1 (16-ounce) can chickpeas, rinsed and drained
  •  1/2 tsp. freshly ground black pepper
  •  1/4 tsp. salt
  •  2 tablespoons freshly grated Pecorino Romano


  •  1 garlic clove, peeled
  •  1 tablespoon fresh cilantro
  •  1 tablespoon fresh parsley
  •  1 tablespoon fresh basil
  •  1/4 cup extra-virgin olive oil
  •  1/4 cup Greek yogurt
  •  1/4 cup fresh squeezed lemon juice
  •  1 tsp. Dijon mustard
  •  1/4 tsp. salt
  •  1/4 tsp. black pepper
  •  2-3 tablespoons water


  •  3 Dandy Romaine Hearts, halved lengthwise
  •  1-2 tablespoons extra-virgin olive oil
  •  Half a lemon
  •  3 tablespoons freshly grated Pecorino Romano

Make It

  1. To make the chickpeas, pre-heat your oven to 400 degrees. Line a rimmed baking pan with parchment paper and set it aside.
  2. Spread the chickpeas out onto a paper towel. Then use a second paper towel to pat the tops dry. Add the dried chickpeas to a bowl and drizzle with the olive oil, tossing to coat. Then sprinkle with the black pepper and salt, tossing to coat.
  3. Spread the chickpeas out onto your prepared baking pan and transfer them to your pre-heated oven. Roast for 20 minutes, giving the pan a shake once halfway through the cooking time. Remove the baking pan from your oven and while the chickpeas are still hot, sprinkle them with the Pecorino Romano. Set aside.
  4. Meanwhile, make the dressing. Add the garlic and herbs to your food processor with the blade attachment and pulse until coarsely chopped. Then add the remaining ingredients and process until combined and mostly smooth. Transfer the dressing to a clean container and refrigerate it until you’re ready to use it.
  5. Pre-heat your grill to medium-high. Brush the cut sides of the romaine hearts with olive oil. Then place the romaine hearts directly on your grill grates, cut-side down. Cook for about 2 minutes, or just until some of the leaves start to develop grill marks and darken around the edges. 
  6. Remove the romaine hearts from the grill and place the halves cut-side up on serving plates. Immediately squeeze some fresh lemon juice over the surface of the leaves. Then top with the chickpeas, a drizzle of the dressing and a sprinkle of Pecorino Romano. Serve immediately.