Crispy Harissa Chickpea Caesar Salad
Ingredients
Harissa Chickpeas
-
500
g
drained chickpeas
-
2
tablespoons
olive oil
-
2
tablespoons
harissa
Caesar Dressing
-
125
g
plain Greek yogurt
-
4
tablespoons
mayonnaise
-
20
g
coarsely grated or finely chopped Parmesan
-
1
large
garlic clove, minced
-
1 ½
tablespoons
fresh lemon juice
-
1
tablespoon
Worcestershire sauce
-
2
teaspoons
Dijon mustard
-
to taste
salt & pepper
Salad
-
100
g
romaine lettuce, chopped
-
100
g
baby kale, chopped
-
handful
cherry tomatoes
-
4
hard boiled eggs, halved
Instructions
- Preheat the oven to 180°C and line a roasting tray with baking paper.
- Rinse and drain the chickpeas, then pat them dry with a tea towel.
- In a large mixing bowl, combine chickpeas, olive oil, and harissa, ensuring all chickpeas are coated.
- Transfer the chickpeas to the lined baking tray and roast for 35 to 40 minutes, stirring occasionally until crisp.
- Meanwhile, mix all Caesar dressing ingredients and refrigerate until ready to serve.
- In a large bowl, toss together the lettuce and baby kale.
- Add the roasted chickpeas, cherry tomatoes, and halved boiled eggs.
- Drizzle the salad with the dressing and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
20g
Sodium
300mg
Cholesterol
150mg
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