Tunisian-inspired chickpea salad with harissa dressing
A flavorful and easy summer salad
Servings: 4
Ingredients
Harissa dressing:
- 2 tbsp tomato paste
- 3 cloves garlic minced (2 tsp)
- 1 tbsp paprika
- ½ tbsp smoked paprika
- ⅛ tsp cayenne pepper or to taste
- ½ tsp salt
- ½ tsp caraway seed
- ½ tsp ground cumin
- ½ tsp dried chopped onions
- ⅛ tsp sugar
- 1 ½ tsp lemon juice
- 3 tbsp olive oil
Salad ingredients:
- 265 g canned chickpeas drained & rinsed (from 400 g can)
- 3 tbsp capers rinsed
- 2 large bell peppers roasted, peeled, and seeded
- 1/3 cup halved cured black or green olives (not canned, about 10 olives)
- 4 hard-boiled eggs
- 2 tbsp chopped cilantro leaves plus some for garnish
Instructions
- Prepare the harissa dressing. In a large bowl, mix together all the dressing ingredients.
- Mix salad ingredients. Rinse the chickpeas and capers. Chop the roasted peppers into bite-size pieces. Halve the olives. Peel and chop the eggs into bite-size pieces (you may reserve some eggs quarters for garnish if desired). Finely chop the cilantro leaves. Add all the salad ingredients to the bowl with the dressing, and stir to coat.
- Serve cold or room temperature, garnished with some cilantro leaves and any reserved egg quarters.
Notes
The preparation time given assumes the eggs are already hard boiled and the peppers are already roasted.