Seared Romaine Salad with Spiced Chickpeas, Roasted Peppers, and Almonds
If searing lettuce sounds crazy, just hear us out. For this clever salad, romaine hearts take on smashing smokehouse flavor when seared on the stovetop.
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Cooking tools:
- Chef's knife
- Cutting board
- Paper towel
- Mixing bowl
- Measuring spoon
- Skillet
- Stove
- Spoon
- Plate
Ingredients
- 1 ciabatta roll
- ½ cup cooked chickpeas
- Sunbasket smoky spice blend (sumac - sweet smoked paprika - baharat)
- 2 organic romaine hearts
- 3 tablespoons dry-roasted almonds
- 2½ ounces roasted red peppers
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket sherry vinaigrette base (sherry vinegar - whole grain mustard)
- 6 tablespoons crumbled feta
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