
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 lamb
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
- Vegan
Nutrition: Per serving
- kcal123
- fat6g
- saturates1g
- carbs12g
- sugars4g
- fibre5g
- protein4g
- salt0g
Ingredients
- 400g can chickpeas, drained and rinsed
- small pack coriander, roughly chopped
- small pack parsley, roughly chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 red onion, thinly sliced
- 2 large tomatoes, chopped
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp harissa
Harissa
ha-riss-ahThis hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 1 lemon, juiced
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.
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