Grilled Romaine Salad with Cacio E Pepe Chickpeas and Herb Dressing

Ingredients

• 1 (16-ounce) can chickpeas, rinsed and drained
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 2 tablespoons freshly grated Pecorino Romano
• 1 garlic clove, peeled
• 1 tablespoon fresh cilantro
• 1 tablespoon fresh parsley
• 1 tablespoon fresh basil
• 1/4 cup extra-virgin olive oil
• 1/4 cup Greek yogurt
• 1/4 cup fresh squeezed lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. black pepper
• 2-3 tablespoons water
• 3 Dandy Romaine Hearts, halved lengthwise
• 1-2 tablespoons extra-virgin olive oil
• Half a lemon
• 3 tablespoons freshly grated Pecorino Romano