Chicken Chickpea Salad with a tasty harissa dressing
Chicken Chickpea Salad with a tasty harissa dressing
Chicken Chickpea Salad with a tasty harissa dressing
This chicken chickpea salad is a delightful combination of flavors that will tantalize your taste buds. I have been making my version of this NYT Cooking recipe on repeat and it is always a winner. The tender grilled chicken pairs perfectly with the hearty chickpeas, creating a satisfying and nutritious meal. Tossed with crisp vegetables and a zesty vinaigrette, this salad offers a refreshing burst of freshness in every bite. Whether you're looking for a light lunch or a flavorful dinner option, this dish is sure to please. Plus, it's easy to customize with your favorite ingredients, making it a versatile and ideal choice for any occasion. Treat yourself to this vibrant and delicious salad today! You might want to double the dressing recipe, it is a good one!
Course Salad, Side Dish
Keyword chicken salad, chicken salad recipe, chickpea salad, crispy chickpeas, healthy dressing, healthy salad, salad recipe
Prep Time 30 minutes minutes
Servings 4
Author Beth Bollinger of Nest Wellness
Equipment
Ingredients
FOR THE HARISSA DRESSING
3-4 green chiles, such as jalapeño or serrano (add one at a time to get to the spice level that you like)
¼ cup greek yogurt or A2 yogurt, goat yogurt, cashew yogurt, or coconut yogurt
1½ tsp ground cumin
5 tbsp extra virgin olive oil
2 cloves garlic
2 tbsp lemon juice
½ tsp honey
½ tsp sea salt code Beth to save 10%
¼ tsp black pepper
FOR THE CHICKPEAS
2 tbsp extra virgin olive oil
1 can chickpeas, drained (14 ounce can)
1 tsp ground cumin
1 tsp sweet paprika
½ tsp sea salt code Beth to save 10%
¼ tsp chile powder, or cayenne (optional)
FOR THE SALAD
2 cups arugula or rocket
½ cup fresh cilantro leaves, and more for garnish roughly torn
2 cups boneless cooked chicken or baked chicken thighs, (or use rotisserie, grilled or poached chicken), roughly chopped or torn and seasoned lightly with salt
½ cup cherry tomatoes, halved, seasoned lightly with salt
½ cup Kalamata or Castelvetrano olives, pitted
¼ cup feta cheese, crumbled
Instructions
Prepare the Dressing
If you have a gas range, turn burner to medium high. Use tongs to hold a green chile carefully about 1 to 2 inches over the open flame for about 60 seconds on each side until the skin is charred. Repeat the same process for each green chile. You can also roast the chiles in the oven under the broiler for 3 to 5 minutes on each side until their skin is charred.
Let the chiles rest until in a glas bowl covered with plastic wrap. The chiiles will sweat and the skins will slide off. When they’re cool enough to handle, use your hands or a butter knife to remove the skins and seeds from the chiles, and discard.
In a blender or food processor, combine the chiles, (jalapeños vary in amount of heat so add one at a time until you get the heat that you like!) yogurt, cumin, olive oil, garlic, lemon juice, honey, salt and black pepper. If the consistency of the dressing seems too thick, don’t hesitate to add in a tablespoon or two of water to thin it. Taste and adjust the seasoning with more salt if necessary.
Make the Chickpeas
Make the chickpeas: Heat the olive oil in a medium (10-inch) skillet over low. Add the chickpeas, cumin, paprika, salt and chile powder, if using. Cook until the chickpeas are warm and soft, about 5 to 7 minutes. If you like them crispy, cook an additional few minutes. Remove from the heat and keep on the side, covered, until ready to serve.
Assemble the Salad
In a large shallow bowl, arrange the arugula and cilantro. Scatter the chicken and the chickpeas on top of the leaves. Top with the tomatoes, olives and feta. Garnish with more cilantro. Serve with the dressing on top or on the side. Enjoy!
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