Chickpea Recipes, Hearty Salads, Vegan, Vegetarian -
No-Cook Salad with Tomatoes, Chickpeas + Rose Harissa
Category
Salads
Servings
2
Prep Time
20 minutes
Author:
Meera Sodha
"I prefer to use pre-cooked jarred chickpeas for salads, because they are impossibly creamy, but if you have only tinned and want to get rid of any chalkiness, you could (if you’re willing to use the hob, that is) put the chickpeas and their water (aquafaba) into a saucepan, bring to a boil, simmer for five minutes, then drain to get equally super-soft chickpeas."
Meerha Sodha
Ingredients
2½ tbsp rose harissa
2½ tbsp olive oil
2½ tbsp lemon juice
1 tsp fine sea salt
1/2 jar cooked Queen Chickpeas
½ red onion, peeled + finely sliced
30 baby plum tomatoes (300g) halved
1 cucumber, deseeded and cut into 1cm half-moons (250g net weight)
20 pitted kalamata olives, halved
20g coriander, finely chopped
15g mint leaves (ie from about 8 sprigs), finely chopped
2 pitta breads, to serve
For the Dressing
For the Salad
Directions
For the directions, head to The Guardian website.
