Harissa Caesar Salad With Crispy Spiced Chickpeas
The harissa in this Moroccan-inspired Caesar salad adds a smoky heat that works well with the creamy tanginess of the dressing. Spiced, crispy chickpeas provide a satisfying crouton-like crunch. This salad is great for a potluck or light lunch or served alongside grilled meats and roasted vegetables.
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.