Harissa Roasted Chickpea Salad

Salads often get a bad rap for being boring, bland, and tasteless. But with the right combination of flavors and ingredients, salads can be just as satisfying and delicious as any other meal. That’s where this harissa roasted chickpea salad comes in. It’s packed with spicy, savory, and sweet flavors and textures that will make your taste buds dance. And the best part? It’s super easy to make!

You don’t have to be a master chef to whip up this salad and impress your friends and family!

a bowl of roasted chickpea salad with sweet potato ready to serve

how to make this roasted chickpea salad

The star of this salad is the harissa roasted pumpkin. Harissa is a North African chili paste made with roasted peppers, garlic, and spices. Its bold flavor and smoky heat work wonders on the tender, sweet flesh of the pumpkin. To make the roasted pumpkin, preheat your oven to 400°F. Cut a small pumpkin (or sweet potato) into small cubes and toss them with 3 tablespoons of harissa paste, olive oil, and a pinch of salt and pepper. Spread the pumpkin on a baking sheet and roast it in the oven for 20-25 minutes.

Meanwhile, In a separate bowl combine the chickpeas along with the remaining 1 tablespoon harissa paste, salt and pepper. Take pumpkin out of the oven and add the chickpeas to the same tray. Bake for another 10-15 minutes until the pumpkin is caramelized. 

Once the pumpkin is done, let it cool down for a few minutes before assembling the salad. In a large bowl, combine the roasted pumpkin, chickpeas, red onion and red wine vinegar. Drizzle the dressing over the salad and toss everything gently together. Taste and adjust the seasoning if necessary. Top with feta cheese, pine nuts and parsley.  

Serve the salad immediately, or let it chill in the fridge for an hour to let the flavors develop even more. This salad is great as a side dish or a main course, depending on your appetite. You can also customize it to your liking by adding some protein, dried fruit, or greens. Mangia and Enjoy!

Enjoy more recipes by Alyssa Olla, like this Easy Roasted Eggplant and Halloumi Flatbread perfect for a weeknight dinner!

harissa roasted chickpea salad with sweet potato and pumpkin

Harissa Roasted Chickpea Salad with Pumpkin

Alyssa Olla
Harissa roasted chickpea salad packed with spicy, savory, and sweet flavors and textures that will make your taste buds dance.
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6

Equipment

  • baking sheet
  • mixing bowls

Ingredients
  

SALAD

  • 1 small pumpkin or 600g sweet potato cut into chunks and skin removed
  • 1 can chickpeas drained and rinsed
  • 4 tbsp harissa paste
  • ½ red onion thinly sliced
  • ½ cup block feta cheese crumbled
  • handful fresh parsley chopped
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 tsp red wine vinegar
  • 2 tbsp pine nuts

DRESSING

  • ½ cup plain yogurt
  • 2 tsp lemon juice
  • 1 tsp cumin powder
  • 1 tsp olive oil
  • salt and pepper to taste

Instructions
 

  • To make the roasted pumpkin, preheat your oven to 400°F. Cut a small pumpkin (or sweet potato) into small cubes and toss them with 3 tablespoons of harissa paste, olive oil, and a pinch of salt and pepper. Spread the pumpkin on a baking sheet and roast it in the oven for 20-25 minutes.
  • Meanwhile, In a separate bowl combine the chickpeas along with the remaining 1 tablespoon harissa paste, salt and pepper. Take pumpkin out of the oven and add the chickpeas to the same tray. Bake for another 10-15 minutes until the pumpkin is caramelized.
  • Once the pumpkin is done, let it cool down for a few minutes before assembling the salad. In a large bowl, combine the roasted pumpkin, chickpeas, red onion and red wine vinegar. Drizzle the dressing over the salad and toss everything gently together. Taste and adjust the seasoning if necessary. Top with feta cheese, pine nuts and parsley.
  • Serve the salad immediately, or let it chill in the fridge for an hour to let the flavors develop even more. This salad is great as a side dish or a main course, depending on your appetite. You can also customize it to your liking by adding some protein, dried fruit, or greens. Mangia and Enjoy!

Notes

This recipe will keep in the fridge in a covered container for up to 3 days.
Alyssa Olla

Alyssa Olla

My Name is Alyssa. I come from European background where life revolves around food and eating and also growing up in a restaurant environment sparked my love of food. I created my account not only to share my own love of food, but in hopes to inspire people to get in the kitchen and cook and share in the experiences that come with a love food and eating and cooking. Find me on Instagram @inthemoodforallthingsfood

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