Tahini Chickpea Salad
This is a proper salad. Harissa roasted chickpeas coated in creamy tahini, with crunchy peppers and pickled green chillies.

Serves 4-6
30 Mins Prep
10 Mins Cooking
Forkin’ Easy
Ingredients
SALAD
400g Chickpeas (1 can, drained and washed)
1 tsp. Harissa Paste (bought at the Farmer J Pantry, Regent Street)
200g Cherry Tomatoes (cut in half)
200g Green Peppers (diced)
30g Spring Onion, thinly sliced
1 tbsp. Coriander, roughly chopped
8 Pickled Green Chillies (jalapeños as a substation also work)
1 tbsp. Preserved Lemon (finely chopped)
DRESSING
1/3 Cup Raw Tahini
1/3 Cup Water
1/4 Cup Olive Oil
Juice of 1 Whole lemon
1 pinch cumin
1 tsp. Salt
Method
Method for Dressing
- Blend all ingredients in blender or blitz with a hand blender until smooth
Method for Salad
- Oven 220C. Mix chickpeas with Harissa paste, place flat on oven tray and roast for 10 minutes. Cool to the side.
- Mix all salt ingredients add the dressing and serve.