This Spicy Harissa Chickpea Salad recipe has become part of the weekly rotation at our kitchen table. It is light enough to serve alongside grilled fish or a big plate of hummus; but hearty enough to enjoy in a big bowl on its own for lunch.
The inspiration for this salad came from a food memory of a lunch we enjoyed in London last year. I cannot remember the name of the place, it was a small little cafe that we poked into to grab a bite. Being fans of Middle Eastern food, this place was the perfect spot to fill our appetite. I loved the spiciness of the Harissa mixed with lemon and a tangy yogurt dressing flavored with cilantro and mint, which enhanced rest of the flavors. The recipe will definitely take you to a faraway land with each bite.
Spicy Harissa Chickpea Salad
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
kosher salt, to taste
Drain and rinse the chickpeas really well. Then let sit for about 15 minutes to dry. The drier the chickpeas are, the better the dressing coats them.
Mix the yogurt with the milk, 2 tablespoons mint, and cilantro. Stir, then season to taste with the salt. Set aside.
Place the chickpeas, red onion, garlic, Harissa, olive oil and lemon juice into a mixing bowl. Gently toss together.
Stir the 1/3 cup of mint and cilantro into the chickpeas.
Serve alongside the yogurt dressing.