Categories: Salad

Ingredients

• 3 cups cubed sourdough bread
• 4 tsp olive oil, divided
• 1/2 tsp kosher salt, divided
• 1 cup canned unsalted chickpeas, drained and rinsed
• 1/4 tsp paprika
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp Dijon
• 1 tsp Worcestershire
• 1 tsp minced garlic
• 1/4 tsp black pepper
• 2 large romaine lettuce hearts, quartered lengthwise
• Cooking spray
• 1 oz. Parmesan, grated

Directions

1. Preheat oven to 350.

2. Place bread on one half of a rimmed baking sheet. Toss with 1 tbsp oil and 1/8 tsp salt, and spread in a single layer. Place chickpeas on opposite half of baking sheet; toss with paprika, 1/8 tsp salt and remaining 1 tsp oil, and spread in a single layer. Bake at 350 for 20 minutes, tossing once halfway through.

3. Transfer bread to a food processor. Pulse until ground. Set aside.

4. Whisk together yogurt, lemon juice, mustard, Worcestershire, garlic, pepper and remaining 1/4 tsp salt in a bowl. Whisk in water, 1 tsp at a time, until dressing reaches desired consistency. Set aside.

5. Preheat a grill to medium-high. Coat cut sides of romaine hearts with cooking spray. Place 3 or 4 romaine quarters, cut sides down, on grill grate. Grill until charred, about 2 minutes, turning after 1 minute and watching closely to prevent burning. Repeat with remaining romaine quarters.

6. Place 2 romaine quarters on each of 4 plates. Top with 2 tbsp dressing, 1/4 cup breadcrumbs, 1/4 cup chickpeas and 1 tbsp cheese.

Email to a friend | Print this recipe | Back