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.
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.
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?
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!
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.
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.
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!