Chickpeas are a versatile and nutritious addition to any meal! Make this Harrisa chickpea salad as a side for your next meal and indulge in the nutritional goodness of delicious chickpeas.
To drink: Well-chilled Douglas Green No. 2 Medium Cream Sherry
Harissa chickpea salad
Ingredients
- 250ml lemon juice
- 10ml garlic, crushed
- 125ml olive oil
- 300g baby marrows, cut into ribbons
- 625ml chickpeas, soaked overnight
Dressing
- 60ml harissa paste (recipe above)
- 45ml red wine vinegar
- 250ml olive oil
- 30ml paprika
- 10ml cumin seeds, toasted
- 15ml salt
- 125ml lemon juice
- 150g Italian parsley, roughly chopped
Instructions
1
Combine the lemon juice, garlic and olive oil and marinate the baby marrow for 3 hours or overnight.
2
Cook the chickpeas according to the packet instructions and drain.
3
Toss the baby marrow, the marinade and the chickpeas together. Combine all the ingredients for the dressing, toss through the salad and serve.
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ALSO SEE: Warm salad of chickpeas, fennel and crispy salami
