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Easy vegan Harissa Roasted Chickpea & Tomato Salad
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Harissa Roasted Chickpea and Tomato Salad

A delicious and easy salad made with harissa roasted chickpeas and tomatoes
Prep Time10 mins
Cook Time30 mins
Course: lunch, Salad
Cuisine: Modern Fusion, modern mediterranean, Vegan
Keyword: chickpea, harissa, salad, tomato
Servings: 2
Calories: 175kcal
Author: Louise-Claire Cayzer


  • 1 tin chickpeas
  • 2 tsp 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 tsp dried
  • salt
  • 100 g Rocket or other leaves such as watercress or baby spinach- approx a handful per person


  • 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.


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.


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