Crispy Harissa Chickpea Caesar Salad

Name: Crispy Harissa Chickpea Caesar Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 400 g Cooked chickpeas, drained and dried; 2 tbsp Harissa paste; 3 tbsp Olive oil; 2 heads Romaine lettuce, chopped; 50 g Parmesan cheese, grated; 3 tbsp Mayonnaise; 2 tbsp Greek yogurt; 2 clove Garlic, minced; 1 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp Salt; 0.25 tsp Black pepper

A Moroccan-inspired spin on the classic Caesar: crunchy roasted chickpeas coated in spicy harissa stand in for croutons, tossed with crisp romaine and a garlicky, tangy dressing. Bold, spicy, and satisfying, this salad makes a great light lunch or side.

Recipe byChef Amina

Prep 15 min
Cook 25 min
Serves 4

moroccan salad side dish Vegetarian

Ingredients

Servings

Scaled from 4 base servings — local only.

400 gCooked chickpeas, drained and dried
2 tbspHarissa paste
3 tbspOlive oil
2 headsRomaine lettuce, chopped
50 gParmesan cheese, grated
3 tbspMayonnaise
2 tbspGreek yogurt
2 cloveGarlic, minced
1 tbspFresh lemon juice
1 tspDijon mustard
0.5 tspSalt
0.25 tspBlack pepper

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Instructions

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Toss the drained, dried chickpeas with the harissa paste and 1 tablespoon of olive oil until evenly coated.
Spread the chickpeas on the prepared baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crisp and deeply golden.
Meanwhile, make the dressing: whisk together the mayonnaise, Greek yogurt, garlic, lemon juice, Dijon mustard, remaining olive oil, salt, and pepper until smooth.
In a large bowl, toss the chopped romaine with the dressing until evenly coated.
Divide the dressed lettuce among plates or a serving bowl.
Top generously with the crispy harissa chickpeas and grated Parmesan.
Serve immediately while the chickpeas are still warm and crunchy.