Slice the head of romaine in quarters lengthwise. Do not slice off the bottom – this keeps the leaves intact. Brush each quarter liberally with oil and season with salt and pepper. Slice lemon and brush with oil.
Transfer romaine and lemons to the grill. Cook for a few minutes on each side, until crispy and browned.
Transfer to serving platter and garnish with crispy chickpeas (or croutons), tomatoes and caesar dressing.