Caesar-Style Salad with Crunchy Chickpeas

• Roast for 10 minutes, or until golden-brown and crunchy.
• Tear the bread into chunks.
• Transfer to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
• Place the bread next to the chickpeas and return the baking sheet to the oven for another 10 minutes (see Tip).

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

• 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.
• 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.