Name: Harissa Chickpeas Salad with Carrots and Peas
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 head (about 200 g) romaine lettuce; 2 (about 150 g) medium carrots; 1 cup (about 150 g) frozen peas; 1 can (400 g) chickpeas; 2 tablespoons harissa paste; 3 tablespoons olive oil; 1 tablespoon lemon juice; to taste Salt and pepper; ¼ cup fresh cilantro; ½ cup (for serving) plain yogurt; (e.g. almonds or walnuts) crushed nuts (optional); (crumbled) feta cheese (optional); additional lemon wedges (optional)

Jump to Recipe Print Recipe

Harissa Chickpeas Salad with Carrots and Peas

No ratings yet

Dive into a delightful bowl of freshness with this Harissa Chickpeas Salad! Loaded with crisp romaine lettuce, crunchy carrots, and sweet peas, this salad is a nourishing option for any meal. The chickpeas add a protein-packed punch, and the harissa dressing infuses each bite with a zesty kick. Don't forget to finish it off with a sprinkle of fresh cilantro and a dollop of creamy yogurt for that perfect blend of flavors. Feel free to mix and match your favorite veggies or add in some nuts for extra crunch!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Spring

Cuisine: Lactose-Free, Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

1 head (about 200 g) romaine lettuce
2 (about 150 g) medium carrots
1 cup (about 150 g) frozen peas
1 can (400 g) chickpeas
2 tablespoons harissa paste
3 tablespoons olive oil
1 tablespoon lemon juice
to taste Salt and pepper
¼ cup fresh cilantro
½ cup (for serving) plain yogurt
(e.g. almonds or walnuts) crushed nuts optional
(crumbled) feta cheese optional
additional lemon wedges optional

Equipment

Large mixing bowl
Chef's knife
Grater for cheese
Serving platter

Method

In a large mixing bowl, combine the chopped romaine, grated carrots, thawed peas, and drained chickpeas. Toss until well mixed.
In a separate small bowl, whisk together the harissa paste, olive oil, lemon juice, salt, and pepper until smooth to create the dressing.
Pour the dressing over the salad and toss gently to coat all the ingredients. Let it rest for about 5 minutes to allow the flavors to meld.
Serve the salad on a platter or individual bowls, garnishing with fresh cilantro on top.
Add a spoonful of plain yogurt on the side and sprinkle with any optional toppings like crushed nuts or feta cheese, if desired.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 12gFat: 14gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 700IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Feel free to switch up the greens or toss in whatever veggies you have on hand!
If you don’t have harissa, a mix of smoked paprika and chili powder can add a unique flavor.
This salad keeps well in the fridge for a day; just store the dressing separately to ensure your greens stay crisp.
Enjoy experimenting, and remember, cooking is all about making it your own!

Tried this recipe?

Let us know how it was!

Harissa Chickpeas Salad with Carrots and Peas