This delicious chickpea salad is packed with flavour. The tangy preserved lemons and floral and smoky harissa paste add a great flavour kick. Best enjoyed alongside seeded flatbreads.
Vegetarian
Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Ingredients
4 tbsp low fat Greek style yogurt
1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste, plus 1 tsp
400g can Duchy Organic Chickpeas, drained
2 x 40g small Belazu Beldi Preserved Lemons, halved, pulp removed, skins roughly chopped, plus 1 tsp juice from the jar
2 courgettes, cut into 7cm batons
1 tsp ground cumin
25g pack flat leaf parsley, roughly chopped
2 Deli Kitchen Seeded Flatbread Thins, toasted, to serve
Method
Put the yogurt and 1 tbsp harissa into a large bowl, season and mix. Add the chickpeas and set aside. In a small bowl, mix 1 tsp harissa, 1 tsp oil and 1 tsp juice from the lemon jar to make a dressing.
Add 2 tsp oil to a pan, then the courgettes. Fry for 5-7 minutes or until golden and just tender. Tip in the cumin and cook for 30 seconds till fragrant.
Fold the preserved lemon skins and parsley into the courgettes and check the seasoning. Tip the chickpeas onto a platter, mound the courgettes on top, then drizzle with the tangy harissa dressing. Serve with the flatbreads.
Cook’s tip
For something different, roast a 400g pack of Mediterranean roasting vegetables instead. Add the cumin with 5 minutes cooking time to go, then finish with lemon and parsley.
