• 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

    Serves: 6
    Cooking Time: 1 hour plus extra for soaking and marinating


    • 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



    Combine the lemon juice, garlic and olive oil and marinate the baby marrow for 3 hours or overnight.


    Cook the chickpeas according to the packet instructions and drain.


    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

    Warm salad of chickpeas, fennel and crispy salami