Fresh, light, crunchy with just a hint of spice. This harissa chickpea salad combines all the best flavours from the Middle East!
We did a thing the other day! We branched out and bought not one, but TWO different spices to add to my spice repoitare.
I don’t know about you, but I kinda suck at adding spices to my dishes, and when I do, it’s usually in the form of cumin, garam masala, paprika, chili and cinnamon. Usually not much else. I find this sad because I love using spices in my cooking, and am determiend to add more jazz to our recipes!
I’ve been wanting to cook with harissa and za’atar for ages, but never seemed to be able to find it in supermarkets here. And when I did, I was confronted with a riduclous and sad price that just reminded me how much money I didn’t have to spend on spices (cos weddings).
But finally, when I was browsing the aisles of World Market the other day, I came across a whole spice section with the two I really wanted, and it didn’t cost me an arm and a leg! And so began my adventures with harissa and za’atar!
If you follow The Home Cooks Kitchen, you’ll know I did my first harissa recipe the other day! But now you know why!
I freaking love Middle Eastern cuisine. When I was travelling through Morocco at the ripe age of 21, I discovered so many amazing new flavours and foods that I just freaking love. Yeah technically Morroco is northern African, but they still have very similar spices used in Middle Eastern cooking. Ps – how cool was I, in the desert, on a camel, with my little double chin, thrift store cardigan and sick as back pack!
This recipe was inspired by a fattoush recipe I found when I was looking through my old recipe book. I remembered how much I loved the fresh flavours of the salad combined with the crunchy bread and the added spices of the sumac.
I figured pretty quickly, that I didn’t really want to add bread to my salad, and decided roasted chickpeas would be the perfect substitution. Having recently acquired some harissa as well, I substituted the sumac with harissa and BAM was I onto something!
I got the idea of the roast chickpeas from the Minimalist Baker who, in my eyes, if the Queen of chickpea roasting (among other things!). The concept is so simple – little bit of oil, salt and pepper, spiced, chickpeas and a hot oven, and WHAM flavour and texture explosion!
This harissa chickpea salad is
bursting with flavour
packed full of nutrients, vitamins and protein
So, try it today! Remember if you make any our recipes, tag us on Instagram
- can of chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon ground harissa
- salt and pepper
- ½ teaspoon ground harissa
- juice of half a lemon
- ½ tablespoon olive oil
- 2 Roma tomatoes
- 1 Lebanese cucumber diced
- 2 tablespoons olives, quartered
- ¼ red onion finely sliced
- 2 tablespoons of mint, roughly chopped
- 2 tablespoons of coriander, roughly chopped
- 80g of feta cheese
- Preheat oven to 200F/400C
- Drain, rinse and strain chickpeas. Pat dry with a piece of paper towel.
- Combine chickpeas, olive oil, harissa and salt and pepper. Mix well.
- Evenly lay out chickpeas onto a lined baking tray, and bake until golden and crunchy - about 30 minutes.
- Dice tomatoes and place in a salad bowl with the lemon juice, salt and pepper and ½ teaspoon of harissa. Leave to marinade until chickpeas are done.
- Once chickpeas are cooled, combine cucumber, red onion, and chickpeas with the tomatoes.
- Top with olives, feta and herbs and a drizzle of olive oil.
Over to you!
do you have a favourite Middle Eastern dish?
what country has your favourite food?