今天我们讨论的是那种让你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.
2 tablespoons olive oil
125g plain Greek yogurt
4 tablespoons mayonnaise
1 large garlic clove, minced
1 tablespoon Worcestershire sauce
100g romaine lettuce chopped
• 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.
• 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.