Hello 2024!
As we step into the new year, I’m kicking things off with a dish that strikes the perfect balance between healthy and delicious. This isn't one of those recipes that you begrudgingly finish only to find yourself reaching for your phone to order a burger right after. Trust me, I’ve been there too, and that’s exactly why this recipe is different. It’s the kind that will have you coming back for seconds, eagerly scooping up more onto your plate.
Today, we’re diving into a delightful twist on a classic favorite: the Caesar salad. But we’re adding a fun and flavorful twist to it. Instead of traditional croutons, we’re using harissa-spiced chickpeas that are crispy on the outside and wonderfully tender on the inside. These chickpeas are so addictive that I highly recommend making a double batch. Use one for this Caesar salad and save the other for those cozy Netflix nights.
Why Harissa-Spiced Chickpeas?
Harissa, a North African chili paste, adds a complex flavor that is spicy, smoky, and a little bit sweet. When combined with chickpeas, it creates a taste sensation that will elevate your salad to a whole new level. Chickpeas are not only a fantastic source of plant-based protein, but they also offer a satisfying crunch when roasted. This combination makes them an ideal substitute for croutons, providing both texture and flavor.
The Ingredients You’ll Need:
For the Harissa Chickpeas:
- - 2 cups cooked chickpeas (canned or freshly cooked)
- - 2 tablespoons harissa paste
- - 1 tablespoon olive oil
- - 1 teaspoon smoked paprika
- - 1/2 teaspoon garlic powder
- - Salt to taste
For the Caesar Dressing:
- - 1/2 cup Greek yogurt
- - 1/4 cup grated Parmesan cheese
- - 2 tablespoons fresh lemon juice
- - 1 tablespoon Dijon mustard
- - 2 teaspoons Worcestershire sauce
- - 2 garlic cloves, minced
- - Salt and pepper to taste
Make the Caesar Dressing:
While the chickpeas are roasting, you can prepare the dressing. In a bowl, whisk together the Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper to taste. This dressing is creamy, tangy, and perfectly complements the spiced chickpeas.
Assemble the Salad:
Once the chickpeas are done roasting, it’s time to assemble your salad. In a large salad bowl, combine the chopped Romaine lettuce and shaved Parmesan. Add your desired amount of Caesar dressing and toss to coat the lettuce evenly. Top with the harissa chickpeas, and if you like, add other toppings such as cherry tomatoes, avocado slices, or grilled chicken for an extra boost of flavor and nutrition.
Serve and Enjoy:
Serve the salad immediately while the chickpeas are still warm and crispy. The combination of the cool, crisp lettuce with the warm, spicy chickpeas and creamy dressing is absolutely irresistible. And don’t be surprised if you find yourself going back for seconds!
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For the Salad:
- - 1 large head of Romaine lettuce, chopped
- - 1/4 cup shaved Parmesan cheese
- - Optional: Additional toppings like cherry tomatoes, avocado, or grilled chicken
Step-by-Step Instructions:
Prepare the Harissa Chickpeas:
Start by preheating your oven to 400°F (200°C). In a mixing bowl, combine the chickpeas with harissa paste, olive oil, smoked paprika, garlic powder, and a pinch of salt. Toss everything together until the chickpeas are evenly coated. Spread them out in a single layer on a baking sheet and roast for about 20-25 minutes, or until they’re crispy and golden brown. Make sure to stir them halfway through to ensure even cooking.
Serve the salad immediately while the chickpeas are still warm and crispy. The combination of the cool, crisp lettuce with the warm, spicy chickpeas and creamy dressing is absolutely irresistible. And don’t be surprised if you find yourself going back for seconds!
Tips for the Best Harissa Chickpeas:
1. Dry Your Chickpeas: Make sure your chickpeas are well-drained and dried before coating them with the harissa mixture. This ensures they get crispy in the oven.
2. Adjust the Spice Level: If you’re sensitive to heat, you can reduce the amount of harissa paste or choose a milder version. Conversely, if you love spicy food, feel free to add a bit more.
3. Double the Batch: As mentioned, making a double batch of harissa chickpeas is a great idea. They store well in an airtight container for a few days and make a fantastic snack on their own.
Variations to Try:
- Different Greens: While Romaine is the classic choice for Caesar salad, you can also use kale, spinach, or a mix of your favorite greens.
- Vegan Version: To make this salad vegan, substitute the Greek yogurt in the dressing with a dairy-free yogurt or cashew cream, and use nutritional yeast instead of Parmesan cheese.
- Protein Boost: Add grilled chicken, shrimp, or tofu for a protein-packed meal.
Nutritional Benefits:
This salad isn’t just delicious; it’s also packed with nutrients. Chickpeas provide a good source of protein and fiber, which helps keep you full and satisfied. Harissa adds antioxidants and anti-inflammatory properties thanks to the chili peppers. The Greek yogurt in the dressing offers probiotics, protein, and calcium, while the Romaine lettuce is low in calories and high in vitamins A and K.
Final Thoughts:
Starting the year with this harissa chickpea Caesar salad is a great way to embrace healthy eating without compromising on taste. It’s easy to prepare, full of flavor, and satisfying enough to keep those unhealthy cravings at bay. Plus, it’s versatile enough to suit different dietary preferences and can be enjoyed as a main course or a side dish.
So, as you embark on your journey through 2024, keep this recipe in your repertoire. Whether you’re meal prepping for the week, hosting a dinner party, or just looking for a wholesome meal to enjoy, this salad is sure to become a favorite. Here’s to a year of delicious and nutritious meals!
Enjoy, and don’t forget to share your variations and experiences with this recipe. Happy New Year!
- - 500g chickpeas, drained
- - 2 tablespoons olive oil
- - 2 tablespoons harissa
- - 125g plain Greek yogurt
- - 4 tablespoons mayonnaise
- - 20g Parmesan, coarsely grated or finely chopped (plus extra for garnish)
- - 1 large garlic clove, minced
- - 1 ½ tablespoons fresh lemon juice
- - 1 tablespoon Worcestershire sauce
- - 2 teaspoons Dijon mustard
- - Salt and pepper, to taste
- - 100g romaine lettuce, chopped
- - 100g baby kale, chopped
- - Handful of cherry tomatoes
- - 4 hard-boiled eggs, halved