Spicy Chickpea Salad with Harissa Dressing

Spicy chickpea salad with harissa dressing is one of my go-to salads. It’s one of those dishes that you can enjoy either as a light lunch with perhaps some dressed greens, or as a side dish for a dinner main.

Spicy chickpea salad with harissa dressing is a great salad to enjoy on its own or as a side dish for a larger main meal.

I’m one of those people who simply loves vegetables and enjoys eating salad all year round. Salad is not just a summer dish for me.

I always have a can of chickpeas in my cupboard and these are vegetables I always have in the fridge. So this chickpea and vegetable salad is one I pull together often.

Whilst I love the comfort food of winter, I do need to balance that out with lots of fresh flavours and this chickpea and vegetable salad always hits the spot.

Why you will love this recipe

• Quick to prepare, this chickpea salad recipe can be ready and on the table in a matter of minutes.
• Made using salad vegetables that I always have in the fridge.
• A healthy chickpea salad as the addition of chickpeas in this spicy chickpea salad recipe means that it is full of protein and fibre, keeping you full longer.
• This is an ideal lunch dish, or pack it into a box for an prep ahead lunch on the go.

Chickpea Salad recipe ingredients

• Chickpeas – for ease I use canned chickpeas.
• Carrot – I use grated carrot which works best in this salad.
• Tomatoes – I’ve used diced plum tomatoes, but you can use any variety of tomato, cherry, baby plum.
• Ccumber – I skin and de-seed the cucumber to stop the salad from becoming watery.
• Onion – my preference is red onion for it’s milder flavour. You could also use shallots or a few green onions which also have a milder flavour.
• Oil – I use extra-virgin olive oil in the dressing as it has the best flavour.
• Vinegar – I used red wine vinegar, but white wine, apple or sherry vinegar would work well too.
• Harissa – use any variety harissa, although I recommend Belazu rose harissa paste which has the best flavour and I always have a jar of this paste in my fridge and add it to a variety of dishes.
• Pomegranate juice – a little pomegranate juice adds the right amount of acidity.
• Seasoning – always season any salad dressing with sea salt and black pepper.

How to make to make chickpea & vegetable salad?

• Drain the chickpeas and combine with the remaining salad ingredients in a large bowl.

• Place the ingredients for the harissa dressing in a jar with a tight fitting lid. Shake the jar to combine the salad dressing. Check the salad dressing for seasoning and add a little more if required.
• Alternatively place all the dressing ingredients into a bowl and give a good whisk to combine.
• Pour the dressing over the salad and mix well, ensuring that the salad is well coated. Serve immediately.

Top tip for making any salad dressing is to use a jam jar. Simply place all the ingredients for your salad dressing into the jar and secure the lid. Then give the jar a really good shake to combine everything. Once you’ve dressed your salad, any leftover dressing can be kept in the jar in the fridge until you are ready to use again.

Flavor variations

• If you don’t have chickpeas then you could substitute with a tin of beans. Cannellini, borlotti or kidney beans would all work well with the flavours in this salad.
• I like the simplicity of using carrots, tomatoes, cucumber and tomato with the chickpeas as that’s what I had in the fridge, but feel free to mix things up with other veggies:
  • spring onions
  • banana shallot
  • avocado
  • kale
  • baby spinach
  • red pepper
  • radish
• Add some fresh herbs like parsley or dill.
• The harissa dressing also uses pomegranate juice for added fruitiness, but if you don’t have pomegranate substitute with cranberry juice instead for that same sharpness.

Serving suggestions

This is a great tasting side salad that you can serve alongside a whole variety of meat, poultry, fish and vegetable based main dishes. Try it with your favourite bowl of pasta, or a slice of pizza. The options are endless.

It also makes a great BBQ side as it can be prepared in minutes, which is ideal when the sun is shining.

Recipe hints and tips:

1. Take time to taste the harissa dressing and check it for balance of flavor and adjust as necessary.
2. Always properly season a salad dressing with sea salt and black pepper as it’s the dressing which seasons the vegetables, it will make all the difference to the finished dish.
3. Containing no dairy this salad is suitable for dairy free and Vegan diners.
4. Harissa is usually gluten free, but please check the label then this salad can be served to coeliacs and gluten free diners.
5. Allergy advice: gluten free, dairy free, egg free, peanut free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you enjoyed this salad then try some of my other great salad recipes, a lovely combination of main meal salads and side salads!

• Lettuce & Herb Salad
• Juicy Watermelon Feta Salad
• Asian Cucumber Salad
• Easy Bean Salad
• Sprout Slaw with Apple & Radish
• Fennel & Apple Slaw
• Italian Marinated Aubergine
• Warm Vegan Potato Salad
• Warm Potato Salad with Wild Garlic

Love salad? Then head to my Best Salad Recipes post where you will find links to all our favourite salads in one place.

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