Hello 2019! The very first post of the year had to be a healthy (healthy-ish?) one and not the kind that makes you force yourself to empty your plate and then immediately grab your phone to order a burger. Tell me you’ve also been there…?
Today we’re talking about the kind that makes you want to go for a second serving! If you like harissa and if you like chickpeas, you’re going to love this twist on the classic Ceasar salad. Basically, what I have done here is replace the croutons with crispy on the outside and deliciously soft on the inside harissa spiced chickpeas. It’s so good and addictive, I recommend making a double batch of harissa chickpeas! One for this Caesar salad and one for Netflix nights.
Crispy Harissa Chickpea Caesar Salad
500g drained chickpeas
2 tablespoons olive oil
2 tablespoons harissa
125g plain Greek yogurt
4 tablespoons mayonnaise
20g coarsely grated or finely chopped Parmesan and more for garnish
1 large garlic clove, minced
1 ½ tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
Salt & pepper to taste
100g romaine lettuce chopped
100g baby kale chopped
Handful cherry tomatoes
4 hard boiled eggs, halved
• Preheat the oven to 180 C and line a roasting tray with baking paper. Rinse and drain the chickpeas thoroughly and use a tea towel to pat them dry. Transfer the chickpeas, olive oil and harissa in a large mixing bowl. Use your hands to cover all the chickpeas with the harissa and transfer in the lined baking tray. Roast for 35 to 40 minutes giving the chickpeas a good stir every now and then until they are baked and crisp.
• Meanwhile mix all the Caesar dressing ingredients and place in the fridge until ready to serve.
• When ready to serve, toss together the lettuce and baby kale in a large bowl. Add the tomatoes, chickpeas and boiled eggs halves. Drizzle the salad with the dressing and serve immediately.