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

Print Recipe

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.

More From FHE:

April 12, 2013 (Last Updated: January 11, 2019) By
Send this to a friend