• 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

    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.

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Warm salad of chickpeas, fennel and crispy salami

    Warm salad of chickpeas, fennel and crispy salami

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