Roasted Chickpea Salad with Hot Harissa Dressing
2
- Prep Time25 min
- Total Time45 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Complete with crispy pita chips and sweet pomegranate seeds, this spicy yet refreshing salad will brighten your day.
Ingredients
2 large pitas
3 tbsp olive oil, divided
1 540-mL can no-salt-added chickpeas, rinsed and drained well
1 1/2 tsp sumac, divided
1 tsp smoked paprika
3/4 tsp salt, divided
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1 tsp harissa paste
1 garlic clove, minced
1 pint multicoloured cherry tomatoes, halved
4 mini cucumbers, coarsely chopped
1 small shallot, thinly sliced
4 cups parsley leaves, (about 1 large bunch)
1 cup pomegranate seeds
2 cups coarsely chopped mint
Instructions
Position rack in centre of oven and preheat to 425F. Line a large rimmed baking sheet with foil.
Slice each pita along the seams into 2 rounds. You will have 4 rounds total. Brush both sides of pitas with 1 tbsp olive oil and arrange on prepared sheet. Bake until golden and crisp, 5 to 8 min. Set pitas aside on a plate.
Toss chickpeas with remaining 2 tbsp olive oil, 1⁄2 tsp sumac, paprika and 1/4 tsp salt on same sheet. Season with pepper. Roast, stirring chickpeas halfway, until crisp and golden-brown, 25 to 30 min.
Meanwhile, whisk extra-virgin olive oil with lemon juice, harissa paste, garlic and remaining 1 tsp sumac and 1⁄2 tsp salt in a large bowl. Add tomatoes, cucumbers, shallot, parsley and pomegranate seeds. Toss to coat.
Break pita into bite-sized pieces. Add pita, mint and warm roasted chickpeas to salad just before serving.
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