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Harissa Chickpea Salad with Herbs and Yogurt Dressing
40 Mins

Harissa Chickpea Salad with Herbs and Yogurt Dressing

Get a head start:

  • Prepare and keep the dressing in the fridge for up to 5 days.
  • Cook and keep the chickpeas in an airtight container for up to 2 days.
Harissa Chickpea Salad with Herbs and Yogurt Dressing
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Ingredients

Serves

Ingredients:

  • 800g Chickpeas in water
  • 2 Tbsp Olive Oil
  • 2 Tbsp Harissa
  • 150g Cherry tomatoes, halved
  • 80g Mixed baby leaf salad such as baby lettuce, baby rocket or baby spinach Tip: If you can’t find mixed baby leaf salad, use any other kind of regular lettuce and chop it roughly into 3cm pieces.
  • 1 Red Onion Yellow onions can be substituted for red
  • 60g Feta cheese, crumbled

Dressing:

  • 100g Onken Natural Set Yogurt
  • 15g Flat leaf parsley
  • 15g Coriander
  • 1 Tbsp Olive Oil
  • 1 Tbsp Mayonnaise
  • 2ml Red wine vinegar
  • 1 Large Garlic Clove
  • Salt
  • Caster Sugar

Instructions

  • Step 1

    Preheat the oven to 180 C and line a roasting tray with baking paper.

  • Step 2

    Rinse and drain the chickpeas thoroughly and use a tea towel to pat them dry. Transfer the chickpeas, olive oil and harissa in a large mixing bowl. Use your hands to cover all the chickpeas with the harissa and transfer in the lined baking tray. Roast for 30 to 35 minutes giving the chickpeas a good stir every 10 minutes until they are crisp.

  • Tip: Once cooked you can keep the chickpeas in an airtight container for up to 2 days.

  • Step 3

    Place all the dressing ingredients in a food processor and blitz for a few seconds until all the ingredients are smooth and well combined. Taste the dressing and adjust the seasoning with salt if necessary. Transfer the dressing in a container and place in the fridge for up to 5 days.

  • Step 4

    Mix the salad leaves, tomatoes and chickpeas in a large mixing bowl.

  • Step 5

    To serve, transfer the salad and chickpea mixture in a large serving plate and drizzle the dressing over the salad. Garnish with the crumbled feta and slices of red onion and serve immediately.

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