Posts by tag: 4th of July

  • Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Posted on September 1, 2016

The original title for this post was “Sheet Pan Salmon Dinner for Two”. But as you can clearly see, this isn’t a recipe for salmon.

Why? Well, because sometimes things just don’t work out the way you had planned them. But I’m not complaining. Because that failed attempt at a salmon recipe is what eventually lead me down the path to creating this Grilled Romaine Salad with Roasted Chickpeas and Tomatoes. Which, as it turns out, is one of the best things to come off my grill this Summer.

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes |

One of my favorite recipes here on Floating Kitchen is a grilled romaine salad recipe from 2015. But it seems to have suffered a fate that many of my recipes do – I forgot about it. And I basically went almost the entire grilling season without making it. Massive fail.

However, Amanda’s recent tutorial reminded me of all the deliciousness that grilled romaine has to offer. And that was just the push that I needed to quickly get myself back on the wagon. I’ve made my original recipe a couple of times since then. And I’ve been experimenting with new and different versions as well, like the one I’m bringing you today.

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes |

This recipe is pretty straightforward. Once you get your seasoned chickpeas and tomatoes in the oven, you’ll spend a few minutes making a homemade vegan tahini-chive dressing and preparing the romaine lettuce. To cook the romaine on the grill, you only need a couple minutes of time. And I find it tastes best when it’s served almost immediately after being removed from the grill. So save this step until the very end.

Two romaine halves plus the toppings makes for a hearty enough salad to pass as a main meal. But you can easily serve this as a side dish as well, portioning out a single half per person. This recipe would totally make a great addition to your Labor Day Weekend festivities!

And um…holy crap Labor Day Weekend is THIS WEEKEND! How is that possible?

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes |

For more quick and easy dishes like my Grilled Romaine Salad with Roasted Chickpeas and Tomatoes, scroll down to the bottom of the post and have a peak at the other #30MinuteThursday recipes created by some of my blogging friends as part of our monthly series!



Grilled Romaine Salad with Roasted Chickpeas and Tomatoes

Serves 2

Grilled Romaine Salad with Roasted Chickpeas and Tomatoes


  • For the Chickpeas
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika

  • For the Tomatoes
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Dressing
  • 1/4 cup water
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 1 tsp. maple syrup
  • 1 tablespoon fresh chives, minced
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

  • For the Romaine
  • 2 heads romaine lettuce, cut in half lengthwise
  • 1 tablespoon extra-virgin olive oil


  1. Pre-heat your oven to 400 degrees. Spread the chickpeas out onto a paper towel. Then use a second paper towel to pat the tops dry. Transfer the dried chickpeas to a large rimmed baking sheet. Drizzle with the olive oil, tossing to coat. Then sprinkle evenly with the salt, cumin and paprika. Transfer the baking sheet to your pre-heated oven and roast for 20 minutes, shaking the pan once halfway through the cooking time. Remove the roasted chickpeas from the oven and set aside to cool slightly.
  2. Meanwhile, add the tomatoes to a second baking sheet and toss with the olive oil, salt and pepper. Roast in your pre-heated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
  3. While the chickpeas and tomatoes are roasting, make the dressing. Combine all of the ingredients in a small mason jar. Seal the jar and then shake it well to combine. Set aside.
  4. Pre-heat your grill to high. Drizzle the cut sides of the romaine lettuce with olive oil. Then add the romaine to your grill, cut side down, and grill for about 1-2 minutes, or just until grill marks start to appear. Flip the romaine over and grill for an additional 1-2 minutes on the second side. Remove from the grill and set aside.
  5. Transfer the grilled romaine to serving plates, cut side up. Drizzle with some of the dressing and top with the roasted chickpeas and tomatoes. Serve immediately.


Honey Garlic Salmon Quinoa Bowl from Pumpkin ‘N Spice

Maple Ginger Beef from The Recipe Rebel

Pesto Gnocchi with Sausage, Mushrooms, and Asparagus from Flavor the Moments

One Pot Pea and Corn Pasta from Savory Nothings

Baked Pork Chops with a Cinnamon Glaze from Bake.Eat.Repeat.

  • Blueberry-Caprese Salad

Blueberry-Caprese Salad

Posted on July 14, 2016

Look! I made us a salad for the 4th of July.

But unfortunately, it’s the 14th of July.

As usual, I’m late to the party. This is the story of my life.

Truth be told, this extremely patriotic looking dish was a total accident. I’m not one to usually get excited about color coordinating my food with the Holidays. I don’t need green beer at St. Patrick’s Day to have a good time. Or pink cookies for Valentine’s Day to feel all lovey-dovey. So I wasn’t intending to make a dish that screamed “America!” at the top of it’s lungs. It just sort of happened that way.

Blueberry-Caprese Salad |

Caprese salads are a staple in my house during the Summer months. And while I love them in their simplest form, it’s fun to play around with the ingredients (and the presentation!) every once in a while to change up the flavor profile. Since blueberries are in season right now (I’m currently eating at least a pint a day!), I threw a handful of them into the mix. And the next thing I knew, I had a rather vibrant red, white and blue situation going on.

So I apologize for bringing you this Blueberry-Caprese Salad on the 14th of July. And not on the 4th of July. Or on Memorial Day, for that matter. But let’s all agree to bookmark it for next year!



Blueberry-Caprese Salad

Serves about 4

Blueberry-Caprese Salad


  • 10 ounces cherry tomatoes (about 2 cups), halved or quartered
  • 8 ounces fresh ciliegine mozzarella balls, drained
  • 1 cup fresh blueberries
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Add the tomatoes, mozzarella, blueberries, basil and pumpkin seeds to a large bowl. Toss gently to combine. Add the olive oil, balsamic vinegar, salt and pepper. Toss until everything is well coated.
  2. This salad can be served immediately. Or covered and refrigerated for a couple hours before serving.

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