Grilled Romaine Salad with Caesar

1 head of Romaine Lettuce
1 Lemon, sliced into rounds
Neutral high heat oil
Salt and Pepper to taste
1/2 c. Crispy, Salted Chickpeas
1/2 c. Cherry Tomatoes, halved
Green Garden Plant-Based Caesar Dressing

1. Wash romaine and pat dry. Heat grill to medium.
2. 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.
3. Transfer romaine and lemons to the grill. Cook for a few minutes on each side, until crispy and browned.
4. Transfer to serving platter and garnish with crispy chickpeas (or croutons), tomatoes and caesar dressing.