No-cook salad with tomatoes, chickpeas and rose harissa
A summery salad that requires no cooking
Servings: 4
Calories: 314kcal
Ingredients
- 3 tbsp rose harissa paste Belazu does an excellent rose harissa paste
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice from 1-2 lemons
- 1 700g jar cooked chickpeas if using tinned chickpeas, use two tins and bring to the boil, then simmer for 5 minutes, drain.
- 1/2 red onion finely sliced
- 30 300g baby plum tomatoes halved
- 1 350g cucumber deseeded and sliced into 1cm half moons
- 20 Kalamata olives pitted and halved
- 20 grams fresh coriander
- 30 grams fresh mint
- pitta or flatbread to serve
Instructions
- Put the rose harissa paste, extra virgin olive oil and lemon juice in a bowl and stir.
- Drain the chickpeas and place in a large bowl, adding the onion, tomatoes, cucumber and olives.
- Pour the dressing over the vegetables and mix well.
- Finely chop the coriander and all but a small handful of mint leaves.
- Sprinkle the herbs over the salad and fold through. Plate onto your serving platter and scatter over the remaining mint leaves.
- If using pita or flatbreads, heat them and cut into pieces. Serve on the side.
Nutrition
Calories: 314kcal | Carbohydrates: 33g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 809mg | Potassium: 658mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1450IU | Vitamin C: 22mg | Calcium: 117mg | Iron: 3mg