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Grilled Romaine Chickpea Caesar Pasta Salad

Miranda | The Herby Eater
Smoky grilled romaine, chickpeas, and al dente pasta tossed in a creamy, garlicky anchovy free Caesar dressing — the ultimate hearty salad that doubles as a main dish or a fresh summer side.
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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

Notes

Make ahead: Keep dressing and salad components separate until ready to serve for maximum crunch.
No grill? Use a grill pan or even a cast-iron skillet to char the romaine.
Nut-free option if making vegan Caesar dressing from scratch: Sub cashews with silken tofu or store-bought vegan mayo for the dressing base.