Harissa chickpea salad

April 12, 2013 (Last Updated: January 11, 2019)
Harissa chickpea salad recipe

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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