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    Home » chickpeas

    Harissa Roasted Chickpea & Tomato Salad

    Published: Feb 26, 2020 · Modified: Jul 6, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 4 Comments

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    Harissa Roasted Chickpea & Tomato Salad this recipe
    This delicious Harissa Roasted Chickpea & Tomato Salad was first published waaaaay back in May 2015. I recently made it again, and you know what.. I have NO idea why I've waited SO long to make it another time. It's BANGING. Which is what you want from a salad.

    Heads up! This post contains affiliate links, so we'll earn a little commission from qualifying purchases. This keeps us creating vegelicious content 🙂

    Original Post...

    This yummy recipe happened because I wanted an addition to a carby delicious new potato & grilled asparagus dish, that I was really wanting to make, but knew there really wasn't much in the cupboard.

    Harissa Roasted Chickpea & Tomato Salad on a plate with some garlic bread

    Fortunately I always and I mean ALWAYS have tins of chickpeas in the house. There are a few ingredients that make me twitchy if I don't have them in, and this is one of them. They're so versatile, and a brilliantly easy protein addition to loads of dishes.

    And as I walked up the hill home from the tube I suddenly remembered I had made some harissa from my home-grown Locoto chillies, that was still sitting preserved under a layer of oil in the fridge. So a quick stop via the local mini supermarket to pick up some rocket and this was born. Sadly, our own salad leaves are suffering from a slug invasion... Nightmare! Replanting starts this Saturday, and we'll be stepping up our slug prevention program.

    This is a really easy dish to throw together simply half the tomatoes, toss them & the chickpeas in harissa, oil & lemon juice & bake in a moderate oven, whilst you get on with whatever else you're making.

    Chickpeas and tomatoes in a tray with harissa ready to go into the oven
    Chickpeas and tomatoes in a tray with harissa ready to go into the oven

    And best of all? If you keep the Chickpeas/Tomato mix away from tender leaves, this salad is even better the next day. Perfect for tossing together for a picnic, or taking to a BBQ.

    I can guarantee you that this little ad-hoc salad I made up on the spur of the moment, will be on high repeat for the whole summer.. and beyond.

    (P.S. I haven't made Harissa since I first wrote up this recipe, instead I tend to get Rose Harissa from the Belazu brand from the supermarket or Amazon) (affiliate link)

    Harissa Roasted Chickpea & Tomato Salad on a plate

    Easy vegan Harissa Roasted Chickpea & Tomato Salad

    Harissa Roasted Chickpea and Tomato Salad

    A delicious and easy salad made with harissa roasted chickpeas and tomatoes
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    Course: lunch, Salad
    Cuisine: Modern Fusion, modern mediterranean, Vegan
    Keyword: chickpea, harissa, salad, tomato
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 2
    Calories: 175kcal
    Author: Louise-Claire Cayzer

    Ingredients

    • 1 tin chickpeas
    • 2 teaspoon harissa ((or more if you are brave! Either use my recipe, or buy it in jars))
    • 20 cherry tomatoes (, halved.)
    • 2 Tbs olive oil
    • 1 Tbs lemon juice plus a bit extra to squeeze over later
    • 5-6 sprig fresh thyme (, or a teaspoon dried)
    • salt
    • 100 g Rocket or other leaves such as watercress or baby spinach- approx a handful per person

    Instructions

    • Preheat the oven to Gas Mark 6/ 200C
    • Rinse the chickpeas
    • Chop the tomatoes in half
    • Whisk together the oil, lemon juice & harissa
    • Put everything except the rocket/salad leaves into an oven dish and swish around so it's all covered in the harissa oil dressing, making sure everything is in a single layer
    • Pop in the oven, turning at around 15 mins
    • Remove from the oven when the tomatoes are de-hydrated & the chickpeas have started to crisp but are still tender in the middle.
    • Leave to cool for 5-10 mins
    • Lay out a dish with the salad leaves & squeeze some lemon over.
    • Pop the chickpea & tomato mix over the top & serve.

    Notes

    NOTE: If you're making this for a picnic/to take somewhere/to serve the next day, keep the chickpea & tomato mix separate from the leaves & mix together once you are about to eat.

    Nutrition

    Calories: 175kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 99mg | Potassium: 574mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2052IU | Vitamin C: 50mg | Calcium: 99mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Cate says

      May 21, 2015 at 11:21 pm

      Sounds yummy!
      You could try used coffee grounds to deter your slugs, or beer or wine traps if you want to actually kill them. Or the permy trick of interplanting in lots of different places, or with a few other sacrificial plants (large leafed mustard can be good as they will hide in the lbase of the leaves in the day so you know where to find them ) but I suspect 'the gardener' probably knows all this stuff anyway.
      My rocket is naturalised now and pops up every year, but does tend to taste pretty strong due to sparse water in the Aussie climate.

      Reply
      • louise says

        May 23, 2015 at 9:27 am

        Thanks Cate! We're trying a combo of things. The beer/wine traps I think bring MORE slugs slithering our way, so have kind of given up on those. I've used nemotodes, which is expensive & only kind of works- and have used eggshells- again, not brilliant. What seems to work best is making sure the plants are quite strong before planting out- and planting LOADS. We persevere!

        Reply
    2. caroline says

      May 23, 2015 at 6:52 am

      This looks absolutely delicious! The second I saw the pics I thought it would be so perfect for a summer picnic!
      xo
      styleontheside.com

      Reply
      • louise says

        May 23, 2015 at 9:28 am

        Let me know if you try it Caroline! It's pretty easy, which is a bonus. x

        Reply

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    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

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