Harissa Roasted Chickpea Salad
Gluten Free
Vegetarian
Vegan
Serves 4 people
5 min prep
45 min cook
Healthy, warm and spicy Harissa roasted chickpea salad.
By Barker's
Ingredients
- 400 g Chickpeas
- 1 bunches Carrot
- 1/4 cauliflower
- 1 Tbsp Olive oil
- 1/2 cup Barker’s Harissa Sauce
- 1 tsp chilli flakes
- Salt and pepper
- 1 cup Red cabbage
- 3 cup Kale
- 1 Tbsp Lemon juice
- to garnish Coriander
- 1/4 cup Coconut yoghurt
Method
- Heat oven to 180°C.
- Add chickpeas, whole baby carrots, cauliflower florets, olive oil, Harissa Sauce, chilli flakes and salt and pepper to oven proof baking dish and toss well to evenly coat.
- Cover baking dish with aluminium foil and bake for 20-30 minutes, tossing every 5-10 minutes. Bake until carrots are soft and can be easily poked through with a sharp knife.
- Remove aluminium foil from baking dish and bake for a further 10 minutes on fan bake for colour and crispiness.
- Rinse kale, remove stems and chop in to small strips. Place kale in a large bowl with lemon juice and massage until kale is soft. Add red cabbage and coriander and toss well.
- Remove roasted vegetables from oven and separate the carrots from chickpeas & cauliflower. Add chickpeas and cauliflower to bowl with kale & cabbage and toss. Transfer to large, shallow serving dish and place roasted carrots along top.
- Serve drizzled with coconut yoghurt and a sprinkle of more fresh coriander.
This Recipe Uses
Moroccan Harissa Sauce 290g
$5.79
290g
