Harissa Chickpeas on Yogurt with Crunchy Salad
Servings
2
to 6 servings (see notes)Total time
20
minutesThis dish has everything I love—it’s fresh, spicy, and creamy! Chickpeas are cooked with a harissa sauce, served on tahini yogurt and a crunchy salad inspired by Shirazi salad (an Iranian salad). Serve with bread, such as pita or naan!
Ingredients
- Yogurt
¾ cup plain Greek yogurt
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon white sugar
1 clove garlic, minced
2-3 tablespoons water
- Crunchy Salad (Shirazi Salad)
⅓ English cucumber (or 1-2 mini cucumbers)
1 tomato
¼ large red onion
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
2 tablespoons olive oil
Juice of ½ lemon
- Chickpeas
1 can chickpeas (540ml/19oz), drained and rinsed
2 tablespoons olive oil
4 tablespoons Moroccan-style Harissa sauce (Mina)
1 teaspoon paprika
½ teaspoon garlic powder
- To serve: bread (naan or pita bread)
Instructions
- Prepare the yogurt. Combine all ingredients together: ¾ cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon white sugar, 1 minced garlic clove, and 2 tablespoons water. Season and mix well. If the yogurt is too thick, add a little more water.
- Prepare the crunchy salad. Dice the ⅓ of an English cucumber, 1 tomato, and ¼ of a large red onion very finely. Add the vegetables to a bowl along with ¼ cup chopped parsley and ¼ cup chopped mint. Drizzle with 2 tablespoons olive oil and the juice of ½ lemon. Season and mix well.
- Prepare the chickpeas. In a large stainless steel or cast iron skillet over medium heat, heat 2 tablespoons olive oil. Add the chickpeas, 4 tablespoons of Harissa sauce (Mina), 1 teaspoon paprika, and ½ teaspoon garlic powder. Season with salt and sauté for 4-5 minutes.
- Assemble. Spread the yogurt on the bottom of the plates. Place the chickpeas, then the crunchy salad on top. Drizzle with a little olive oil. Serve with bread (naan or pita bread).
Notes
- If you’re using a different brand of Harissa sauce, you may need to adjust the quantities. Mina’s version is not too spicy, it just has a nice kick to it.
- This dish can be served as a main for 2 persons or as a side for 6 persons.
