Jul 14 2026
Restaurants›Brasserie Byronz›Amélie Recipe

Amélie Recipe

Inspired by Brasserie Byronz
Time30m
Serves2

chopped romaine hearts, roasted chickpeas, herbs, avocado vinaigrette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Base

Herbs

Avocado Vinaigrette

Method

Prepare the Salad Base

  1. 1

    Chop Romaine

    Rinse the romaine hearts under cold water, then chop them into bite-sized pieces. Place them in a large salad bowl.

  2. 2

    Add Roasted Chickpeas

    In a separate bowl, mix the roasted chickpeas, then add them to the bowl with the chopped romaine. Toss gently to combine.

Prepare the Herbs

  1. 3

    Chop Fresh Herbs

    Finely chop the fresh parsley and cilantro. Set aside for later.

Make the Avocado Vinaigrette

  1. 4

    Blend Ingredients

    In a blender or food processor, add the ripe avocado, olive oil, lemon juice, garlic clove, salt, and black pepper. Blend until smooth and creamy.

  2. 5

    Taste and Adjust

    Taste the vinaigrette and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.

Assemble the Salad

  1. 6

    Combine Ingredients

    Pour the avocado vinaigrette over the salad base with romaine and chickpeas. Add the chopped herbs.

  2. 7

    Toss and Serve

    Gently toss all ingredients together until the salad is evenly coated with the vinaigrette. Serve immediately.

More from Brasserie Byronz