Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Anna JonesIngredients
For the salad
- 4 Little Gem lettuces, sliced in half lengthways
- 400g tin chickpeas, drained
- 1 tbsp rapeseed oil
- 1 lemon, zest only
- salt and freshly ground black pepper
For the dressing
- ½ garlic clove, grated
- 4 tbsp light tahini
- 2 tbsp Greek-style yoghurt
- 1 tbsp olive oil
- 1½ lemons, juice only
- 2 tbsp Dijon mustard
- dash soy sauce or tamari
- salt and freshly ground black pepper
To serve
- 40g/1½oz Parmesan (or a similar vegetarian alternative), grated
- small bunch parsley, leaves picked
- freshly ground black pepper
Method
Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat.
Put the chickpeas in a roasting tray and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain, and cover with the lemon zest.
Meanwhile, griddle the Little Gem for a couple of minutes on each side, until chargrilled.
To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper.
Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the Parmesan. Serve with some more dressing, black pepper and a few parsley leaves.