Harissa Caesar Salad with Crispy Spiced Chickpeas Recipe
by Nargisse Benkabbou
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Easy
This is my Moroccan-inspired version of the ever-popular Caesar salad. The harissa in the dressing adds smoky heat that works well against the creamy richness and tanginess of the dressing, and the spiced crispy chickpeas, like croutons, provide a satisfying crunch. This salad is a hit every time I serve it, whether at home or for special events. It’s great for a dinner party or a light lunch, or serve it alongside grilled meats or roasted vegetables.
From Madaq by Nargisse Benkabbou (Quadrille, RRP £28) photography © Issy Croker
Ingredients for Crispy Spiced Chickpeas Serves: 4
- 400g can chickpeas, drained and rinsed
- 1½ tbsp cornflour
- 2 tbsp (30ml) olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp fine sea salt, or more to taste
- ¼ tsp granulated sugar
Ingredients for Harissa Caesar Salad
- 220g mayonnaise
- 80g Parmesan cheese, grated
- 2 tbsp (30ml) fresh lemon juice
- 1 tbsp (20g) harissa
- 4 anchovy fillets, minced, or 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ tsp fine sea salt, or more to taste
- ¼ tsp freshly ground black pepper
- ¼ tsp granulated sugar
Ingredients to serve
- 4 small (or 2 large) hearts of romaine lettuce
- 2 tbsp (20g) grated Parmesan cheese
How to make Harissa Caesar Salad with Crispy Spiced Chickpeas
- Make the chickpeas: Preheat the oven to 180°C fan (200°C). Line a baking sheet with baking paper.
- Dry the chickpeas thoroughly with a clean tea towel or paper towels and transfer to a large bowl. Sprinkle the cornflour over the chickpeas and toss until evenly coated. Drizzle the olive oil over the chickpeas and toss to coat.
- Spread the chickpeas out on the prepared baking sheet and bake for 30–35 minutes, until golden brown and crispy. Shake the pan to move the chickpeas around halfway through for even browning.
- Remove the chickpeas from the oven and transfer to a medium bowl. Add the cumin, paprika, salt and sugar and toss well until the chickpeas are evenly coated with the spices. Taste and add more salt if necessary. Let the chickpeas cool, then store in an airtight container at room temperature for up to 2 days.
- Make the dressing: Combine the mayonnaise, Parmesan, lemon juice, harissa, anchovies, mustard, Worcestershire sauce, salt, pepper and sugar in a medium bowl and stir well. Taste and add more salt and/or harissa, if desired. Transfer to a jar or other covered container and refrigerate until ready to serve. (It can be stored in the fridge for up to 3 days.)
- When ready to serve, cut the romaine hearts in half lengthways, or into quarters if using large ones. Transfer to a large bowl, pour the dressing over the lettuce, and use tongs or your hands to gently coat the romaine leaves with the dressing.
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Transfer to a large serving plate, scatter the chickpeas over the romaine, sprinkle with the Parmesan, and serve.
About the author
Nargisse Benkabbou is a London-based Moroccan chef, cookbook author, and authority on modern Moroccan cuisine. She is recognized for blending traditional Moroccan flavors with contemporary, simplified techniques
