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Overhead view of grilled romaine with tomatoes and ranch dressing.

Grilled Romaine with Vegan Ranch

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  • Author: Lexi
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegan


Grilled Romaine salad, topped with charred corn, crispy chickpeas, avocado, tomatoes and vegan ranch dressing is the answer to your next summer BBQ. 


Units Scale


  • 2-4 heads of romaine, sliced in half lengthwise
  • 2 ears of corn, grilled, with kernels cut from the cob
  • 1 ripe avocado, diced
  • 3/4 cup cherry tomatoes, quartered
  • 1/2 cup crispy salted chickpeas
  • Fresh herbs, chopped

Vegan Ranch:

  • 1 cup plain cashew (or other non-dairy) yogurt
  • 3 tbsp almond milk
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 2 tbsp fresh chives
  • 1 1/2 tbsp fresh parsley
  • 1 tbsp fresh dill


  1. Preheat your grill to medium.
  2. Brush both sides of the romaine halves with olive oil and sprinkle with salt and pepper.
  3. Grill romaine for about 5 minutes per side, watching carefully, until the lettuce is slightly charred.
  4. Whisk or blend all of the dressing ingredients together until combined.
  5. Lay grilled romaine halves cut-side up on a serving platter and top with grilled corn, diced avocado, cherry tomatoes, crispy chickpeas and vegan ranch dressing. 


Grilling tips: (1) Preheat your grill to medium - this will be hot enough to char your leaves without wilting them, (2) we like taking 3-4 paper towels, spraying/lightly soaking them with canola oil, and rubbing them over the grates of the grill with a pair of tongs. This will help to prevent sticking. (3) Your goal is to warm the romaine thoroughly while creating some charring on the leaves. This should take about 5 minutes per side.

Be sure to dry your romaine thoroughly after washing, as it can retain a lot of water.

Add-ons: We opted for corn, avocado, tomatoes, and some fresh herbs, but feel free to customize with your favorite summer veggies. Just be sure to add a crunch element or else the textures can be too similar. We think diced cucumbers would work well.

  • Prep Time: 5
  • Cook Time: 10
  • Category: Salad
  • Method: Grill
  • Cuisine: American


  • Serving Size:
  • Calories: 333
  • Sugar: 16.4 g
  • Sodium: 683.2 mg
  • Fat: 13.2 g
  • Carbohydrates: 50.9 g
  • Fiber: 15.7 g
  • Protein: 12.1 g