CAESAR SALAD CRISPY HARISSA CHICKPEA

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INGREDIENTS for 4

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.

Enjoy

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