Crispy Harissa Chickpea Caesar Salad

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.

I mean 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 Caesar 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 movie nights.

Enjoy! 

Crispy Harissa Chickpea Caesar Salad

Serves 4  

INGREDIENTS

Harissa chickpeas

• 500g drained chickpeas

• 2 tablespoons olive oil

• 2 tablespoons harissa

Caesar dressing

• 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

Salad

• 100g romaine lettuce chopped

• 100g baby kale chopped

• Handful cherry tomatoes

• 4 hard boiled eggs, halved 

METHOD 

• 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.

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