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


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)

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 for Dressing 

  1. Blend all ingredients in blender or blitz with a hand blender until smooth 

Method for Salad 

  1. Oven 220C. Mix chickpeas with Harissa paste, place flat on oven tray and roast for 10 minutes. Cool to the side. 
  2. Mix all salt ingredients add the dressing and serve.