Harissa Chickpea Salad


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Maurizio, our Italian meats man, told me one day that he loved chickpeas so much he could stand open-mouthed under a shower of them. Chickpea lovers will understand.


  • 400 g chickpeas, soaked overnight
  • 1 cup freshly squeezed lemon juice
  • 1Β½ cups olive oil
  • 1 tbsp crushed garlic
  • 12 courgettes, thoroughly washed and dried
  • 3 tbsp Harissa paste
  • 3 tbsp sundried tomato pesto
  • 1Β½ tbsp paprika
  • 2–3 tsp salt
  • 30 g Italian parsley, roughly chopped
  • 30 g coriander, roughly chopped


    Drain the chickpeas and boil them in plenty of water until tender, about 45 minutes to 1 hour. Drain in a colander.

    While the chickpeas are boiling, make a little marinade for the courgettes with ΒΌ cup of the lemon juice, Β½ cup olive oil and 1 tablespoon crushed garlic. Make ribbons of courgette with a vegetable peeler and drop the ribbons into the marinade.

    Mix the Harissa and sundried tomato pesto together, adding a little olive oil to the paste as you do this to make the paste nice and gloopy. Put the chickpeas in a large mixing bowl and add the salt, the softened Harissa paste, lemon juice, olive oil and paprika and mix together well with a wooden spoon. Add the courgettes with all their juices and the herbs.