Serves 4
INGREDIENTS
Harissa chickpeas
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500g drained chickpeas
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2 tablespoons olive oil
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2 tablespoons harissa
Caesar dressing
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125g plain Greek yogurt
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4 tablespoons mayonnaise
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20g coarsely grated or finely chopped Parmesan and more for garnish
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1 large garlic clove, minced
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1 ½ tablespoons fresh lemon juice
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1 tablespoon Worcestershire sauce
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2 teaspoons Dijon mustard
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Salt & pepper to taste
Salad
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100g romaine lettuce chopped
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100g baby kale chopped
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Handful cherry tomatoes
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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.