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500g drained chickpeas<\/p>\n<\/li>\n
2 tablespoons olive oil<\/p>\n<\/li>\n
2 tablespoons harissa <\/p>\n<\/li>\n<\/ul>\n
125g \u00a0plain Greek yogurt<\/p>\n<\/li>\n
4 tablespoons mayonnaise <\/p>\n<\/li>\n
20g coarsely grated or finely chopped Parmesan and more for garnish<\/p>\n<\/li>\n
1 large garlic clove, minced<\/p>\n<\/li>\n
1 \u00bd tablespoons fresh lemon juice<\/p>\n<\/li>\n
1 tablespoon Worcestershire sauce<\/p>\n<\/li>\n
2 teaspoons Dijon mustard<\/p>\n<\/li>\n
Salt & pepper to taste<\/p>\n<\/li>\n<\/ul>\n
100g romaine lettuce chopped <\/p>\n<\/li>\n
100g baby kale chopped <\/p>\n<\/li>\n
Handful cherry tomatoes <\/p>\n<\/li>\n
4 hard boiled eggs, halved\u00a0<\/p>\n<\/li>\n<\/ul>\n
\u2022\u00a0Preheat 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. <\/p>\n
\u00a0\u2022\u00a0Meanwhile mix all the Caesar dressing ingredients and place in the fridge until ready to serve.<\/p>\n
\u2022\u00a0When 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. <\/p>\n<\/div>\n