Roasted Chickpea Salad with Hot Harissa Dressing


  • Prep Time25 mins
  • Total Time45 mins
  • Makes4 servings
Roasted Chickpea Salad with Hot Harissa Dressing

(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.


  • 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


  • 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.