This recipe is in partnership with California Olive Ranch. See below for more details.
As with most marriages, M and I have our running jokes. One of which revolves around M and his love of all things sauce. The biggest complaint I hear from him is that I don’t cook enough things with sauce. And so, over the years, I’ve built an arsenal of sauces, like the green harissa used in this recipe. This particular sauce is fresh and tangy- a perfect companion for avocado and lettuce. The key to this sauce? Fresh herbs and a quality olive oil like California Olive Ranch’s Arbosana Olive Oil.
A hearty vegan salad made from fried chickpeas tossed with homemade green harissa.
- 1 recipe for green harissa
- 1 tablespoon olive oil
- 1 cup chickpeas
- 2 to 3 handfuls lettuce
- 1 cup cooked quinoa
- 1 ripe avocado (sliced)
- Make harissa according to directions. Set aside.
- Heat a skillet over medium heat. Add the olive oil, followed by the chickpeas. Fry the chickpeas until they are browning and starting to pop, 5 to 6 minutes. Reduce the heat, add the ⅓ cup of harissa and cook for another minute, just to warm the harissa.
- Assemble the salad with the lettuce, cooked quinoa, avocado, and fried chickpeas. Add a drizzle of fresh lemon juice or more harissa to the salad as desired.
Tips & Tricks: The recipe for harissa makes a generous amount. You can scale back the recipe but I recommend making the full recipe and using the sauce with grain bowls, eggs, and as a topping for soups.
Stock up: get the pantry ingredients you will need: chickpeas, quinoa, avocado
Nutrition: see the information.
- Calories: 628
- Sugar: 7.8
- Sodium: 522
- Fat: 40.1
- Carbohydrates: 59.4
- Fiber: 18.5
- Protein: 15.8
- Cholesterol: 0
Step by Step
The focal point of this recipe is definitely the green harissa chickpeas. There is something lovely that happens when you pan fry chickpeas and toss them in a tangy sauce. I could easily eat these chickpeas on grain bowls, with eggs, or on top of hummus.
Grains: I like using quinoa in salad because of the quick cooking time. However, any grain would work well in this salad. Go for something heartier, like sorghum or einkorn or something more flavorful like buckwheat. I also like pan-frying sprouted grains with the chickpeas.
Greens: Swap out the lettuce for spinach or kale. Kale is lovely with the chickpeas as the warmth helps to soften the greens just slightly.
Additions: Roasted sweet potatoes and squash are wonderful during the winter months while fresh tomatoes are perfect in the summer.
Disclosure: This recipe was created in partnership with California Olive Ranch. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.