Harissa Chickpea Salad
Budget-friendly, nutrient-packed and tasty combination of rich chickpeas and spicy harissa. A perfect salad for grilled meats, chicken, fish or as part of a buffet.
Ingredients
Number of portions
How to prepare
Cook the chickpeas: If using dried chickpeas, soak them overnight in water. The next day, rinse and cook them in fresh water for about 1–1,5 hours until tender. Drain and set aside to cool.
Mix the salad: In a large bowl, combine the cooked chickpeas, parsley and mint.
Make the dressing: In a small bowl, whisk together the Santa Maria Harissa Sauce, olive oil and Preserved Lemon Paste. Season with salt and black pepper.
Toss and serve: Pour the dressing over the chickpea mixture and toss gently to combine. Adjust seasoning if necessary
Tips!
Crispy chickpeas: For extra crunch, you can roast the chickpeas in the oven. Toss them with a little olive oil, salt, and pepper, and roast at 200°C for about 25–30 minutes until crispy.
If you prefer a milder taste, reduce the amount of Harissa Sauce or dilute it with a bit more olive oil.
Recipe categories
Food