Grilled Romaine Salad

Served with Toasted Chickpeas & Lemon Tahini Dressing

Grilled Romaine Salad

Salads are the perfect main course in the summer. This exclusive recipe from 1440’s Executive Chef, Kenny Woods, has it all—protein, fiber, and healthy fats—with no added sugars or artificial ingredients that you often find in store-bought dressings. This meal is packed with nutrients and celebrates the diverse textures and flavors that make healthy food a delight to eat.

45 Minutes

2 Adults

Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, and Vegan


Grilled Romaine Salad
Serves 2

  • 2 heads baby romaine
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly ground pepper
  • Lemon tahini dressing
  • 1 diced avocado
  • 1/2 small red onion julienned
  • 2 tablespoons toasted pistachio
  • 1/4 cup toasted chickpeas
  • 6 baby tomatoes cut in halves
  • 1 tablespoon chopped chive

Toasted Chickpeas
Serves 2

  • 2 cups drained chickpeas
  • 1 pinch sea salt
  • 1 – 2 turns freshly ground pepper
  • 1 clove chopped garlic
  • Zest of 1 lemon
  • 1 pinch celery salt
  • 4 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 pinch nutritional yeast

Lemon Tahini Dressing
(Suggested size: 64 oz. Mason jar; dresses 4 – 6 salads and lasts 3 – 4 days in the refrigerator)

  • 1 cup tahini
  • Juice of 3 lemons
  • Zest of 1 lemon
  • 6 tablespoons maple syrup
  • 4 tablespoons olive oil
  • 2 cloves finely minced garlic
  • 2 large pinches sea salt
  • 1 – 2 turns freshly ground pepper
  • 1 cup water


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Additional Notes

Since non-organic lemons might be coated with questionable protective layer, going organic is the safest bet. Always wash and dry the fruit before using the zester, use hot water and a brush to remove wax coating if necessary.

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