Caesar-Style Salad with Crunchy Chickpeas

Drain the chickpeas and pat them dry with kitchen paper, then transfer to a bowl. Add the BBQ rub* and drizzle lightly with olive oil, then season with salt and pepper. Toss well to coat, then transfer the chickpeas to a parchment-lined baking sheet and roast for 20 minutes, or until golden-brown and crunchy (see Tip).

Tip: use an extra baking sheet if you're cooking for more than two people.

*Take care, this ingredient is spicy! Use as preferred.

Meanwhile, transfer the egg to a saucepan and submerge with water. Cover with the lid and bring to a boil, then cook for 6 - 8 minutes. Peel the egg and then cut it in half.

Dice the tomato and cucumber. Crush or mince the garlic and set aside. Discard the core of the lettuce and then roughly chop the leaves. Add the bread to the baking sheet with the chickpeas during the final 10 minutes of cooking time. Finely grate or dice the Parmigiano Reggiano in the meantime.

In a salad bowl, combine the garlic with the mayonnaise, mustard and extra virgin olive oil, along with half of the cheese. Season to taste with salt and pepper, then add the lettuce, tomato and cucumber and toss well to combine.