Harissa Chickpea Salad

Name: Harissa Chickpea Salad
Yield: Serves 8
Ingredients: 30 g coriander, roughly chopped; 400 g chickpeas, soaked overnight; 1 cup freshly squeezed lemon juice; 2–3 tsp salt; 30 g Italian parsley, roughly chopped; 3 tbsp sundried tomato pesto; 1½ tbsp paprika; 12 courgettes, thoroughly washed and dried; 3 tbsp Harissa paste; 1½ cups olive oil; 1 tbsp crushed garlic

Preparation info

Serves
8

Difficulty
Easy

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.

Ingredients

400 g chickpeas, soaked overnight
1 cup freshly squeezed lemon juice
1½

Vegan
Gluten-free

Method

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 ¼ cup of the lemon juice, ½