Nargisse Benkabbou brings the flavours of her Moroccan heritage to classic Caesar salad with a smoky, mildly spicy harissa dressing. Crispy spiced chickpeas take the place of croutons, adding plenty of crunch. For a vegetarian version, substitute 1 tbsp jarred capers for the anchovies and Worcestershire sauce.

With make-ahead and storage tips for the chickpeas and dressing, this salad makes an excellent, quick and healthful packed lunch. For dinner, serve alongside grilled chicken, vegetables and flatbread for an inspired feast.

Romaine lettuce tossed with creamy orange dressing and crispy spiced chickpeas, topped with grated cheese, served on a plate with spoons and extra dressing on the side.

Harissa Caesar Salad With Crispy Spiced Chickpeas

Nargisse Benkabbou

A Moroccan-inspired Caesar salad with smoky harissa dressing and crispy spiced chickpeas in place of croutons.

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Ingredients

Crispy Chickpeas

1 15 oz can chickpeas drained and rinsed
1½ tbsp cornstarch
2 tbsp olive oil
1 tsp ground cumin
1 tsp sweet paprika
½ tsp fine sea salt
¼ tsp granulated sugar

Harissa Caesar Dressing

1 cup mayonnaise
½ cup grated Parmesan
2 tbsp lemon juice
1 tbsp harissa or more to taste
4 anchovy fillets minced, or 1 tsp anchovy paste
1 tsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp each fine sea salt and freshly ground black pepper
¼ tsp granulated sugar

Salad

4 small (or 2 large) romaine hearts (1¼ lb/570 g approx)
2 tbsp grated Parmesan

Instructions

Crispy Chickpeas

Preheat oven to 400°F. Line baking sheet with parchment paper.
Dry chickpeas thoroughly with a clean kitchen towel or paper towels and transfer to large bowl. Sprinkle cornstarch over chickpeas and toss until evenly coated. Drizzle oilve oil over chickpeas and toss to coat.
Spread chickpeas out on prepared baking sheet and bake until golden brown and crispy, about 30 to 35 minutes. Shake pan to move chickpeas around halfway through for even browning.
Remove chickpeas from oven and transfer to medium bowl. Add cumin, paprika, salt and sugar and toss well until chickpeas are evenly coated. Taste and adjust seasoning, adding more salt if necessary. Let chickpeas cool, then store in an airtight container at room temperature until ready to use or for up to 2 days.

Harissa Caesar Dressing

Combine mayonnaise, Parmesan, lemon juice, harissa, anchovies, mustard, Worcestershire sauce, salt, pepper and sugar in medium bowl and stir well. Taste and adjust seasoning, adding more salt or harissa if desired. Transfer to jar or other covered container and refrigerate until ready to use or for up to 3 days.

Salad

Cut romaine hearts lengthwise in half or into quarters if using large ones. Transfer to large bowl, pour harissa dressing overtop and use tongs or your hands to gently coat the romaine leaves.
Transfer to large serving plate. scatter chickpeas overtop, sprinkle with Parmesan and serve immediately.

Keyword Caesar salad, caesar salad recipes, chickpea caesar salad, crispy chickpeas, harissa, harissa Caesar salad, harissa dressing

ELLE Gourmet Tips

What is harissa?: Harissa is a spicy, smoky paste made from sundried red chile peppers, red peppers, garlic, olive oil and salt that originated in North Africa. It has a slightly smoky flavour due to the dried peppers and a subtle, mild garlicky addictive heat. Harissa is commonly used as a condiment alongside breads and grilled meats or to deeply flavour soups, stews and couscous. We love it in these meatballs or this zippy dip. Find harissa in jars on the shelves of most online or retail grocery stores among the international selections.
How to make crispy roasted chickpeas: The secret to extra-crispy roasted chickpeas is a light coating of cornstarch. It absorbs excess moisture as the chickpeas roast while creating a thin exterior that crisps beautifully in the oven.

Recipes excerpted from Madaq by Nargisse Benkabbou. Adapted for ELLE Gourmet. Copyright © 2026 My Moroccan Food Ltd. Photographs by Issy Croker. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.