Warm New Potato & Harissa Chickpea Salad (Gluten Free, Vegan)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: serves 2Category: Soups/Sides
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This warm harissa salad is packed full of flavours despite being so simple to make. The spicy and smokey flavours of the harissa in this recipe perfectly compliment the sweetness of the pomegranate creating a lovely balanced salad.

I am a huge fan of warm salads as I think they really open up the amount of ingredients you can use and help to add more variety of vegetables and herbs into your diet. I definitely eat more warm salads when the weather starts to turn and, now that we are moving into Autumn, the amount I eat will undoubtedly increase so expect to see some other warm salad recipes coming your way.

I have had quite a few requests for lunch recipes recently and I think this would be a great recipe to make if you were working from home as it is really quick to throw together and uses just a couple of ingredients. Although this is designed to be a warm salad, everything can still be eaten cold so you could even make a batch of this in advance to take into your workplace to eat for your lunch without reheating it.

I have noted that this recipe serves two as a light lunch but you could also use it as a side dish to make up part of a larger meal. I think it would work well paired with my Aubergine Steaks but am yet to try it myself! Alternatively, you could use this recipe as a base and jazz it up as you please by adding other ingredients. I think warm cauliflower florets, lentils, quinoa or apricots would work really well added to this. If you didn’t have any rocket you could make this with watercress, pea shoots or spinach as the leaves instead.

I love making this recipe with rose harissa, however, you could use the regular kind if preferred. I use one tablespoon of it in this salad but you could increase or decrease the amount used depending on personal preference.

Due to the chickpeas, this salad has a fairly decent protein content but you could always add some marinated tofu, tempeh or a meat substitute, (or even real meat if you eat it), if you are working on increasing your protein intake to hit a daily goal.

If you like the flavours in this warm harissa salad you may also like my Healthy Harissa Chickpeas & Sweet Potatoes recipe which you can find here, my One Pan Moroccan Inspired Quinoa Traybake which you can find here or my easy Moroccan Inspired Quinoa Salad recipe.

For other recipes using new potatoes you may like my Pea Pesto Potato Salad and my Chimichurri Smashed Potatoes which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 250g 1 + 3/4 cups new potatoes
  • 1 can chickpeas
  • 1 handful rocket
  • 1/2 pomegranate
  • 1 tbsp rose harissa
  • 1/2 lemon
  • pinch sea salt

Method

  1. Place the new potatoes in a saucepan and cover with water. Boil for twenty minutes or until soft
  2. Drain the potatoes and allow to steam dry
  3. Drain the chickpeas and add to a frying pan along with the harissa, cook over a low heat for a few minutes until warm
  4. Tip the potatoes and chickpeas into a large salad bowl
  5. Add the seeds from half a pomegranate, the rocket and a big pinch of sea salt
  6. Add the zest and juice of half a lemon and mix well, combining all of the ingredients together, before serving

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