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.
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.
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.
This chickpea salad recipe is really quick to prepare, so can be ready and on the table in a matter of minutes. It is also made using vegetables that I always have in the fridge.
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 served with some grilled meat at dinner time.
How to make to make chickpea & vegetable salad?
Using a jam jar to make salad dressing!
My 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.
I have used a tin of chickpeas in this recipe for speed of pulling this recipe together as I always have tinned chickpeas in my store cupboard.
However, with a bit of advanced planning you can soak dried chickpeas in water overnight. Then next day boil them in water until tender, before draining and setting aside to cool.
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 simplicty of using carrotes, tomatoes, cucumber and tomato with the chickpeas
- spring onions
- banana shallot
- baby spinach
- red pepper
- fresh parsley leaf
This flavoursome salad dressing is made using Belazu Rose Harissa, which is my favourite. I always have a jar of this paste at home, it’s beautifully balanced and I use it in lots of dishes. However, if you can find this then substitute with another similar paste.
This 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.
Can you make this salad ahead of time?
Salad can be make up ahead of time, earlier in the day. Then simply left in the fridge until you are ready to serve.
However, what I like to do is prepare the vegetables and dressing, but leave them in separate containers. I only dress the salad when I am ready to sit down and eat. This way the salad stays fresh and does not go soggy.
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Additional recipe suggestions:
If you enjoyed this salad then try some of our other great salad recipes, a lovely combination of main meal salads and side salads!
- Grilled Vegetables with Halloumi
- Ham, Fig & Blue Cheese Salad
- Chicken & Asparagus Salad
- Chicken Salad with Harissa Dressing
Easy side salads:
- Easy Bean Salad
- Fennel & Apple Slaw
- Italian Marinated Aubergine
- Warm Vegan Potato Salad
- Warm Potato Salad with Wild Garlic
Spicy Chickpea Salad with Harissa Dressing
- 400 g tin of chickpeas (drained)
- ½ carrot (grated)
- 2 large plum tomatoes (diced)
- ½ cucumber (skinned and de-seeded)
- ½ small red onion (finely diced)
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp Belazu rose harissa paste
- 2 tbsp pomegranite juice
- salt and pepper
- 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 in 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.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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