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Harissa Chickpeas Salad with Pumpkin and Cauliflower

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Dive into a vibrant bowl of health with this delightful Harissa Chickpeas Salad featuring savory roasted pumpkin and cauliflower. The nutty flavor of chickpeas paired with peppery arugula creates a refreshing experience that’ll awaken your taste buds. Feel free to adjust the spice level of the harissa dressing to suit your palate, and don't forget that cooling yogurt on the side—it adds a silky touch to every bite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: General Healthy Food
Cuisine: Global
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

  • 400 g canned chickpeas, drained and rinsed
  • 300 g pumpkin, peeled and cubed
  • 300 g cauliflower, cut into florets
  • 100 g arugula
  • 3 tbsp harissa paste
  • 100 ml olive oil
  • Salt and pepper to taste
  • 1 tbsp fresh dill, chopped
  • 150 g plain yogurt
  • 50 g feta cheese, crumbled optional
  • 30 g pumpkin seeds, toasted optional

Equipment

  • Baking tray
  • Heatproof mixing bowl
  • Chef's knife
  • Cookie scoop or spoon

Method
 

  1. Preheat your oven to 200°C (390°F).
  2. On a baking tray, toss the cubed pumpkin and cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Roast for 25 minutes, or until golden and tender.
  3. While the vegetables are roasting, prepare the harissa dressing by mixing the remaining olive oil with the harissa paste in a mixing bowl. Adjust the seasoning to taste.
  4. In a large bowl, combine the arugula, chickpeas, roasted pumpkin, and cauliflower. Stirr gently to mix.
  5. Drizzle the harissa dressing over the salad and toss gently to coat.
  6. Serve topped with fresh dill, a dollop of yogurt on the side, and optional toppings like crumbled feta and toasted pumpkin seeds.

Nutrition

Calories: 350kcalCarbohydrates: 48gProtein: 12gFat: 14gSodium: 420mgPotassium: 610mgFiber: 10gSugar: 6gVitamin A: 3500IUVitamin C: 45mgCalcium: 120mgIron: 3.5mg

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