This delicious chickpea and harissa salad recipe is the perfect healthy lunch. We can’t get enough of it! Pack it up in a tupperware and eat at your desk or make a big batch to serve up for friends on the weekend. Yum!
Ingredients (serves 4-6)
For the salad
400g tin chickpeas, drained
70g pine nuts
2 medium spring onions
1 medium romaine lettuce
25g fresh basil leaves
60g fresh spinach leaves
150g cherry tomatoes
For the dressing
3tbsp Verbena Harissa paste
1 crushed garlic clove
2tbsp extra virgin olive oil
1tsp tahini
Pinch salt, to taste
Method
Begin by making the dressing. Add the harissa, garlic, olive oil, tahini and pinch of salt into a small blender (I used my NutriBullet), and blend until smooth. Then, set aside.
Next, prepare the salad. Roughly chop the basil and slice the lettuce into thin strips. Then, add into a large salad bowl followed by the spinach leaves. Finely slice your spring onions and cherry tomatoes in half. Then, add them into your bowl, followed by the pine nuts and chickpeas. Stir together.
Lastly, pour the dressing on top of the salad and mix all together for a minute or so, until all of the salad is evenly covered in the dressing, and then serve.
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