Harissa Chickpea Salad

Name: Harissa Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 400 g canned chickpeas, drained and rinsed; 1 small pack coriander, roughly chopped; 1 small pack parsley, roughly chopped; 1 red onion, thinly sliced; 2 large tomatoes, chopped; 2 tbsp olive oil; 2 tbsp harissa; 1 lemon juice

This bright harissa chickpea salad is packed with fresh herbs, juicy tomatoes, and a lemony kick. It comes together in minutes and works beautifully as a light lunch, easy side dish, or meal-prep salad for the week.

Servings6 Portions

Prep Time10 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

canned chickpeas, drained and rinsed
400 g
coriander, roughly chopped
1 small pack
parsley, roughly chopped
1 small pack
red onion, thinly sliced
1
large tomatoes, chopped
2
olive oil
2 tbsp
harissa
2 tbsp
lemon juice
1

Step-by-Step Instructions

Add the chickpeas, coriander, parsley, red onion, and chopped tomatoes to a large bowl.

In a small bowl, stir together the olive oil, harissa, and lemon juice. Pour the dressing over the salad, then toss well, lightly crushing some of the chickpeas with the back of a spoon so they absorb more flavor. Serve right away, or chill before serving if you prefer.

Chef's Tips

For the best texture, do not mash all of the chickpeas; just rough up a portion of them so the dressing clings better. This salad keeps well in the fridge for up to 1 day, and you can swap parsley or coriander based on what you have on hand.