Romaine Crunch Salad with Orange Tahini Dressing

Active Time: N/A minutes • Total Time: N/A minutes

Yields: 2

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  • 4 oz Earthbound Farm Greenhouse Romaine Crunch
  • ¼ cup of fresh cilantro, torn
  • ¼ cup of fresh mint, torn
  • ½ avocado
  • For the crispy chickpea topping:
  • 1 can chickpeas (15 oz), rinsed and drained
  • ½ cup shelled pistachios, crumbled
  • 4 pitted and chopped Medjool dates
  • ¼ cup sesame seeds
  • 1 tablespoon olive oil
  • Zest of 1 orange
  • 1 teaspoon fine grain sea salt
  • For the orange tahini dressing:
  • 1 cup tahini
  • ½ cup fresh orange juice
  • 2-4 cloves of garlic (how much do you love a strong garlicky taste?)
  • 2 tablespoons apple cider vinega
  • 1 tablespoon honey
  • ¼ teaspoon fine grain sea salt
  • ½ teaspoon smoked paprika

Make the orange tahini dressing by combining all of the dressing ingredients in a blender until homogeneous.

To make the topping, preheat the oven to 375º F and line a baking sheet with parchment paper. Lay out the chickpeas on the baking sheet with nothing on them and bake for 10 minutes. Then, pull them out to add olive oil and salt, and bake for another 15 minutes. Remove them from the oven. In a bowl, combine the pistachios, dates, orange zest, sesame seeds, olive oil, and salt to the chickpeas. Toss and combine.

Assemble the sala. First, lay down the Romaine Crunch, then fresh herbs, then dressing, and lastly the date and chickpea mixture, then avocados. Serve and enjoy!


Romaine Crunch with Orange Tahini Dressing Featured Image

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