Sometimes a salad is created at my house that makes me rethink what a salad can be. This first happened when I chopped up kale into fine tiny pieces and marinaded in citrus for a half hour, only to pair it with some leftover cherries I had ripening – in the process discovering my new favorite way to eat Kale. Grilling Romaine earlier this year brought that same “a-ha” back to life. And while I thought I couldn’t top it with my white bean tomato fair, adding my favorite anchovy free caesar and some pasta REALLY kicked it up a notch. And honestly – pasta added to anything is a love language to me at the end of the day, so I knew going in that it would ultimately be a little bit magical.
It’s smoky, crunchy, hearty, and creamy all at once — combining the best parts of a classic caesar with a pasta salad twist and a pop of plant-based protein thanks to the delicious chickpea.
Side note here: My husband gave me the nickname “Chickpea” because I eat so many of them. They often feel like my go-to so much that I am blinded to other options, so if this doesn’t seem like the pairing for you that it was to me, sub in your favorite protein of choice – tofu, a meat option for those who enjoy, or even salmon could pair wonderfully here too.
Whatever you choose, the real star here is the romaine: lightly charred on the grill (or grill pan) for a smoky depth that makes this dish feel like the perfect warm-weather lunch or picnic side. Grilled romaine is a non-option to make this dish shine, so don’t skip it if you absolutely can!
This one’s a hit at the end of the day – my husband upon trying it said that he would eat this once a week its that good, and that says a lot for someone who eats a variety of wonderful meals I create. If he wants it once a week this summer, you likely will too.
Grilled Romaine Chickpea Caesar Pasta Salad
Equipment
- Large pot (for pasta)
- Colander
- Sheet pan
- Grill or grill pan
- Mixing bowls
- Whisk
- Tongs
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 8 oz short pasta like rotini, fusilli, or penne
- 2 hearts of romaine broken into individual pieces
- 4 tbsp olive oil for brushing romaine
- Salt & pepper to taste
- Your favorite Caesar dressing; I prefer Primal Kitchen's OR make it yourself (below)
Vegan Caesar dressing:
- ½ cup raw cashews soaked in hot water for 20 min if not using high-speed blender
- ¼ cup water plus more as needed for consistency
- 2 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp capers plus a bit of brine
- 1 clove garlic
- ½ tsp sea salt
- ¼ tsp black pepper
Optional toppings:
- Freshly cracked black pepper
- Parmesan real or vegan version
- Extra lemon wedges
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cool water to stop the cooking. Set aside with a little bit of olive oil so noodles do not stick together.
- OPTIONAL: If making the dressing from scratch- Add soaked cashews, water, lemon juice, nutritional yeast, Dijon mustard, capers, garlic, salt, and pepper to a blender. Blend until very smooth and creamy, adding extra water a tablespoon at a time if needed for pourable consistency. Taste and adjust seasoning.
- Heat a grill or grill pan over medium-high heat. Wash, dry thoroughly and then brush romaine leaves with olive oil and sprinkle with salt and pepper. Grill for 2-3 minutes until lightly charred. Remove and roughly chop.
- In a large bowl, combine the cooked pasta, chopped grilled romaine, and drained chickpeas. Pour over the dressing and toss well to coat everything. Taste and season with extra salt, pepper, or lemon juice if needed.
- Transfer to a serving platter or bowls. Top with extra black pepper, parmesan, and lemon wedges if desired. Enjoy!
Video
@herbyeater I was recently on a zoom and two different people were raving about two different summer foods. The first: a grilled chicken caesar salad wrap, and the second: italian pasta salad. By the time the meeting was over, my brain only registered Grilled. Caesar. and Pasta Salad. And thus, this perfect and amazing summer meal came to life. With chickpeas, of course, alternatively. While it was SO HOT 🥵 grilling, so much so I had to take a shower and fully get re-dressed after— Jordan and I both inhaled this with pure delight, a signal that it was well worth the heat hardship. So, MAKE THIS! Thank me later. Don’t do it on such a hot day. #vegetarian #primalkitchen #chickpearecipes #summerrecipes #recipesoftiktok
♬ Sogni ancora – Piero Piccioni