Spicy Harissa Chickpea Salad

Name: Spicy Harissa Chickpea Salad
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings (6 cups)
Ingredients: 1/3 cup olive oil; Zest of 1 lemon; 3 tablespoons fresh lemon juice; 1 tablespoon harissa; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; Two 15-ounce cans chickpeas, drained and rinsed (3 1/2 cups); 1 cup halved or quartered cherry tomatoes, depending on size (about 8 ounces); 1/2 cup picked fresh parsley leaves, roughly chopped; 1/2 cup crumbled feta (about 4 ounces); 1/3 cup pitted oil-cured black olives, torn in half; 2 stalks sliced celery and any yellow leaves from the celery heart; 2 stalks sliced celery and any yellow leaves from the celery heart; 1/2 small red onion, cut in 1/4-inch dice

Recipe courtesy of Young Sun Huh

Watch how to make this recipe.

Spicy Harissa Chickpea Salad

0 Reviews

A filling salad with big Mediterranean flavors, this bean salad is a cinch to throw together. A blend of different spices and chiles, store-bought harissa paste is an easy way to add a ton of flavor to a dish.

Level: Easy
Yield: 6 to 8 servings (6 cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

472

Total Fat

18

Saturated Fat

4

Carbohydrates

60

Dietary Fiber

12

Sugar

12

Protein

21

Cholesterol

13

Sodium

439

Total: 25 min
Prep: 25 min

Level: Easy
Yield: 6 to 8 servings (6 cups)
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

472

Total Fat

18

Saturated Fat

4

Carbohydrates

60

Dietary Fiber

12

Sugar

12

Protein

21

Cholesterol

13

Sodium

439

Total: 25 min
Prep: 25 min

Ingredients

1/3 cup olive oil

Zest of 1 lemon

3 tablespoons fresh lemon juice

1 tablespoon harissa

Kosher salt and freshly ground black pepper

Two 15-ounce cans chickpeas, drained and rinsed (3 1/2 cups)

1 cup halved or quartered cherry tomatoes, depending on size (about 8 ounces)

1/2 cup picked fresh parsley leaves, roughly chopped

1/2 cup crumbled feta (about 4 ounces)

1/3 cup pitted oil-cured black olives, torn in half

2 stalks sliced celery and any yellow leaves from the celery heart

1/2 small red onion, cut in 1/4-inch dice

Directions

Whisk together the olive oil, lemon zest, lemon juice, harissa, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the chickpeas, tomatoes, parsley, feta, olives, celery, celery leaves and onions to the bowl. Toss and check for seasoning. Add more salt and pepper if desired.