KENTUCKY AMERICAN STYLE FRIED CHICKEN

HOW TO PREPARE CRISPY HARISSA CHICKPEA CAESAR SALAD ( MOROCCAN )

HOW TO PREPARE CRISPY HARISSA CHICKPEA CAESAR SALAD ( MOROCCAN )

HOW TO PREPARE CRISPY HARISSA CHICKPEA CAESAR SALAD ( MOROCCAN )

Hello friend

How are you?

Today we’re talking about the kind that makes you 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 . 

INGREDIENTS

Harissa chickpeas

2 tablespoons olive oil

2 tablespoons harissa 

500g drained chickpeas

Caesar dressing

4 tablespoons mayonnaise 

125g  plain Greek yogurt

20g coarsely grated or finely chopped Parmesan and more for garnish

1 large garlic clove, minced

2 teaspoons Dijon mustard

Salt & pepper to taste

1 ½ tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

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اقرا ايضاKENTUCKY AMERICAN STYLE FRIED CHICKEN

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Salad

100g baby kale chopped 

100g romaine lettuce chopped 

4 hard boiled eggs, halved 

Handful cherry tomatoes 

HOW TO PREPARE CRISPY HARISSA CHICKPEA CAESAR SALAD ( MOROCCAN )

Instructions

• Preheat the oven to 180 ° C and line a roasting pan with parchment paper. 

Rinse and drain the chickpeas thoroughly and use a cloth to dry them. 

Transfer the chickpeas, olive oil and harissa to a large mixing bowl. 

Use your hands to cover all the chickpeas with harissa and transfer to the upholstered baking sheet. Roast for 35 to 40 minutes, stirring occasionally the chickpeas until cooked and crisp.

• Meanwhile, mix all the ingredients for the Caesar dressing and place in the refrigerator until ready to serve.

• When serving, mix the lettuce and kale in a large bowl. Add the tomatoes, chickpeas and the boiled egg halves. Drizzle salad with dressing and serve immediately.

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