Spiced Chickpea Salad + Harissa Vinaigrette
It’s starting to cool off, so that means our salads start to warm up. Not temperature warm, flavor warm. Topped off with a harissa vinaigrette, this one is full of warm, middle eastern flair.
Equipment
- Stove
Ingredients
Cook your Quinoa & Spice your Chickpeas:
- 1/2 Cup Quinoa
- 1/2 Cup Water
- 1/2 Cup Orange Juice
- EVOO
- 1 Can Chickpeas
- Cumin, Smoked Paprika, Garlic Powder, Salt (a good shake of all!)
Make your Harissa Vinaigrette (for about 2-3 salads):
- 2 tsp Harissa
- 1/4 Cup EVOO
- 2 Tbsp Orange Juice
- 1/2 Lemon (juiced)
Mix it all together:
- Spinach
- Cooked Quinoa
- Spiced Chickpeas
- Red Bell Pepper (julienned)
- Carrots (shredded or julienned)
- Kalamata Olives
- Pomegranate Seeds
- Parsley (finely chopped)
- Hummus
- Harissa Vinaigrette
Instructions
Cook your Quinoa & Spice your Chickpeas:
- Start by cooking your quinoa. Add with dry quinoa with the liquids to a small saucepan on high heat. Bring to a boil and reduce to low/medium heat. Cook ~10-12 minutes until all grains outer circle has popped.
- Next spice your chickpeas. Drain chickpeas and then move a towel to pat dry. Add some EVOO to a pan and heat up. Then add your chickpeas and cook until they are crunchy (toasted in some spots). Once done remove from heat and all the spices. Toss and set aside for later.
Make your Harissa Vinaigrette:
- Add all ingredients together and give a good stir to combine.
Mix it all together:
- Start by add the spinach to a bowl and layer on the remaining ingredients. Top off with the vinaigrette and ENJOY!
Notes
Reminder that I never put units of measure for the final salad. You're eating plants and I don't believe in measuring to control your plant intake. I give a good sprinkle of each but adjust depending on a lot of factors i.e. m breakfast, dinner plans, etc.