Harissa Spiced Chickpea Salad

 

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Instructions. First make the harissa sauce by mixing all the ingredients together except the cumin seeds. Heat a frying pan on medium heat; add the cumin seeds and dry-fry them until fragrant.

Add the harissa sauce to the pan and stir for approximately 30 seconds and then remove from the heat and let it cool down. Spicy Harissa Chickpea Salad. serves 4. Ingredients: 2 cans chickpeas; 1/4 cup red onion, finely diced; 2 small garlic cloves, finely minced; 1 tablespoon harissa paste; 1 tablespoon olive oil; 1 lemon, juiced; 1/2 cup whole milk greek yogurt; 4 tablespoons whole milk; 1/3 cup + 2 tablespoons mint, minced; 1/3 cup cilantro + 2 tablespoons cilantro, minced. Step 1 Finely dice the avocado, tomato, cucumber and red onion and roughly chop the fresh herbs.

Step 2 Add the chickpeas, edamame, and veg to a bowl and mix well. Place halved tomatoes in a salad bowl with the lemon juice, salt and pepper and 1/2 teaspoon of harissa. Leave to marinade until chickpeas are done. Once chickpeas are cooled, combine cucumber, red onion, and chickpeas with the tomatoes.

Top with olives, feta and herbs and a. In a large bowl, mash the avocado. Add the mashed chickpeas, lime juice, green onion, yogurt, harissa, and garlic powder.

Stir until combined. Add salt and pepper. Fold in the sun-dried tomatoes. Assemble the sandwiches. On one slice of bread, spread 2 to 3 tablespoons of cheese.

On the other slice, spread a thick layer of chickpea avocado salad. For the Chickpeas: 1 15-ounce can chickpeas, drained; 2 tablespoons harissa paste; 4 small Roma tomatoes, quartered; 1 teaspoon brown sugar; 1 teaspoon. Salmon with harissa crust for 2. Heat oven to 220C/200C fan/gas 7. Mix 4 tbsp breadcrumbs with 1 tbsp harissa. Press on top of 2 salmon fillets and bake for 10-12 mins until the crust is golden and the salmon is cooked through.

Serve with the chickpea salad and lemon wedges. Cover the pan and cook over medium-low heat until the onions are very soft, 10-12 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.

Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. No-cook chickpea salad. Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek.

After experimenting with chickpeas in the Instant Pot, we had an abundance of chickpeas on our hands and plenty of ideas for what to do with them.The best, however? Harissa marinated chickpeas! Think tender chickpeas marinated in a mixture of garlic, lemon, smoked paprika, and spicy harissa sauce..

Just 8 ingredients, 10 minutes, and 1 bowl required!! Let us show you how it’s d.

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Add the chickpeas and basil or parsley and toss to coat the chickpeas well with the dressing.

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Add the harissa and the tomato paste, and stir together for another minute or two.

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Gently stir in panko, processed chickpeas, remaining 2 tablespoons yogurt, remaining scallions, remaining 2 tablespoons cilantro, and shallot until just combined.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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34 comments

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  • Tasty food is a gift of God, the greatest, free gift is heaven to those who believe God Jesus died n arose on the 3rd day. C Living bread in Google….

  • Hey my dear nice new video. i hope you are ok.. the combination Salmon and carrot i like it, my new video is the last part of homemade my KOMBUCHA a fresh and healthy drink for summer and winter.. when you like come and see it.. best wishes from Tom

  • 2:08 love how you will not waste the leaves! I love cauliflower and the spices used! Will def try this method next time I buy cauliflower. That chickpeas salad and dates �� �� and your plating �� as always ❤️❤️❤️

  • Think we have most of those ingredients in the cupboard already. Having lamb today, was supposed to be 6 of us, now just the 2. So perfect timing posting this video, looks great. Thank You Huw.

  • It’s true: I don’t make enough use of my oven.
    But one should not be afraid to enjoy the natural taste of vegetables, particularly something like cauliflower!
    Spices are a bit of an egotrip really, a dinner-Party trick for érudite show-offs!
    I wouldn’t put cumin in with cauliflower or chick peas much too strong and smothers the delicate flavours of both.
    A touch of fresh lemon juice I think, plus maybe a soupçon of black pepper.
    I would save cumin for something like Dahl where the robust taste of the lentils can hold its own or a nice vegetable curry with carrots, parsnips, swede, potato, onion and onions. Knowing me I’d probably end up doing it in the microwave rather than the oven. I have this daft idea it preserves the molecular structure of the ingredients better than an oven. And it’s quicker. And more energy effective

  • Very healthy dish I haven’t had salmon for a long time looks very good I didn’t even know they do that carrots I’m gonna have to try it

  • hai,cikkk,naigella,lepas,ini,you,masak,seafood,ke
    oh,maby,you,boleh
    tukar,ke,westers,macam,mana
    cikkk,naigella
    okey,cikkk,naigella
    seeee,you,soon
    and,gooddd,byyyy

  • Bettina these look amazing!! They are so colorful and bright. ��Love that you used cauliflower for them too. They always do make a mess, right?!

  • I have enjoyed this several times after trying it the first time last year and it just gets better and better each time. My guests love it and I take it with me to each barbeque invite upon request. It’s delicious and very simple to prepare. Thank you so much Ms Lawson.

  • Only Nigella could say, “I’m going to add cinnamon to invoke nights in Morocco” or “the cauliflower has already lost its Victorian pallor.” without sounding pretentious I’d completely mad. Her life is straight out of Laurence of Arabia.

  • I may not have liked the politics of her distinguished father, but there’s no doubt he did an excellent job of bringing up his daughter! She’s eloquent, pleasant, elegant and more than anything genuinely looks like she’s enjoying what she’s doing. I really enjoy watching her cook as she has the capacity not only to introduce original and interesting recipes but to lift the soul also.

  • Looks off the hook, delicious! I’m editing our Shakshuka episode right now. I have a few similar flavors in there. Great one Huw! We need to catch up soon.

  • Love it Nigella like the balmy night in Morocco a squeeze of fresh lemon ��would be the final touch before tucking into this. Will be trying this with my freshly ground cumin. Thank you.

  • I made this last night. It was delicious. The spices were subtle but tasty. I didn’t have any harissa paste but did have harissa spices which was OK but I will get some paste for next time to give more of a kick of chilli.

  • yes, that salad does look beautiful!! i’d eat that in a heartbeat. + the cold salmon, perfect summer eating. i’m into this recipe

  • This is a simple, quick, but an amazing recipe… Never heard of carrot noodles… Interesting… Very healthy… Thanks for sharing… Love all your recipes☺

  • u should wash dishes once in a while. u would create less landfill by using less disposable aluminium baking trays. Not sure what u are trying to convey. Life too busy to wash dishes? Ur rich. Everyone knows you have a dishwasher and a maid.

  • hey! nice video, as usual:). what do you think to enable contributed cc? maybe it’s a good idea to let ppl translate your videos to different languages

  • Absolutely delicious, my dear and beautiful friend! Super Like! Congratulations! I subscribed to your channel! May God bless you always!

  • Yummy! Thanks for providing me with a meal idea this week. But why did you add the liquid from the chickpeas? Wouldn’t it make the dish too salty?

  • This looks awesome.but the video cut off before showing she tosses the salad with pomegranate seeds.

    1 small head cauliflower
    3 tablespoons regular olive oil
    ½ teaspoon ground cinnamon
    2 teaspoons cumin seeds
    250 grams home-cooked chickpeas (or drained weight from 400g/14oz can or jar)
    2 tablespoons harissa paste (according to taste and the heat of the harissa)
    4 smallish ripe vine tomatoes (approx. 150g/6oz total)
    1 teaspoon sea salt flakes (or to taste)
    4 tablespoons pomegranate seeds
    large bunch fresh flatleaf parsley (approx.100g/2 1/2 cups)

  • You make cooking calming and soothing, Nigella. Bless you. You inspire me to get into making things rather than buying unhealthy takeouts.

  • I like how Nigella is not pretentious and not afraid to use foods from jars and cans. Half of the cooking shows now asks you to book a ticket to India and bring back chickpeas from the field directly.

  • Lovely Nigella Lawson’s this is realy simple & good. Thanks so much i will make in the next time.Very elegant and harmony your presentation….and your kitchen…compliment❣��������������

  • I’ve watched mostly of your videos. And I really enjoyed how you cook KD:) Im from Manila, Philippines hoping you can cook filipino food on your future videos. ��

  • Nigella is such a relaxing, soothing cook. A treat at the end of a long day. Wish she was a professional baker and could become a judge on the GBBO. I can’t stand either of the present judges. Ones worst than the other! They need a lovely new face with sincere charisma and creative new baking ideas.

  • Ive never tried chickpeas but that looked amazing. The roasted cauliflower… yummy. Im going to try this. My tummy is rumbling already ����������

  • Her voice is so different now. It’s dropped from a mezzo to almost purely contralto. She still sounds great, it’s just a bit of a shock after watching nothing but her old videos and shows recently.

  • Harissa is Tunisian not Moroccan. When will you people learn this? And by the way, there is no such thing as a harissa powder. Harissa is a paste and only a paste.

  • I am not getting notifications from your site and a lot of other sites. “political sites ” YouTube is censoring for some reason. Any idea what’s going on??

  • I adore you for you have this magic when you cook.. it is a combination of art and beauty
    �� and you have the both.. love you ��

  • I always just get store bought harissa but now I wanna make my own! These tacos look delicious. So flavorful yet fresh and healthy. Must try this!

  • right up my street this one, I’m a carnivore through and through butt once you have dealt with a vegan a vegetarian becomes a delight to cook for.

  • What a great video and recipe! Your presentation of food is always so perfect! We are drooling here, the cauliflower looks amazing! ��������