1 15-ouncecan chickpeas, drained, rinsed, and dried
Pinchof cayenne, optional
Black pepper, to taste
3/4cupfresh dill fronds, plus more for garnish
1large or 2 small cloves of garlic
2-4tablespoonsof water or vegetable broth
Juice from 1/2 lemon (about 1 tablespoon)
1teaspoonmaple syrup (optional)
2heads of romaine lettuce, cleaned and roughly chopped
2cupscherry tomatoes, halved
3Persian cucumbers, cut in half lengthwise and sliced into half moons
Preheat the oven to 400 degrees. Place the chickpeas on a large baking sheet and toss with olive oil and spices, making sure there's plenty of space between beans. Roast until golden brown and crispy, but not burnt, about 12-15 minutes. Set aside to cool slightly.
In a high-power blender, food processor, or in a bowl with an immersion blender, blend together the dressing ingredients until smooth and creamy. Start with 2 tablespoons of water/vegetable broth, adding more as necessary to keep things moving and/or thin out the dressing. Taste, adjust seasoning if necessary, and set aside.
In a large bowl, toss the romaine, cucumber, tomatoes, and chickpeas with dressing. Garnish with fresh dill and serve immediately.
Property of Allergic to Salad (www.allergictosalad.com)