CRISPY HARISSA CHICKPEA CAESAR SALAD - DID YOU KNOW?

6.09.2019

CRISPY HARISSA CHICKPEA CAESAR SALAD








CRISPY HARISSA CHICKPEA CAESAR SALAD



CRISPY HARISSA CHICKPEA CAESAR SALAD



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.
Enjoy!


CRISPY HARISSA CHICKPEA CAESAR SALAD

 

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.



No comments:

Post a Comment