Harissa Roasted Chickpea Salad
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INGREDIENTS
- 1 can chickpeas, drained and rinsed
- 1 bunch fresh baby carrots, washed with tops removed
- ¼ head cauliflower, cut into small florets
- 1 Tbsp olive oil
- 1/2 cup Barker’s Harissa Sauce
- 1 tsp chilli flakes
- salt & pepper, to taste
- 1 cup chopped red cabbage
- 5 leaves cavolo nero kale
- 1 Tbsp lemon juice
- fresh coriander
- ¼ cup Coconut yoghurt
METHOD
- Heat oven to 180°C.
- Add chickpeas, whole baby carrots, cauliflower florets, olive oil, Harissa Sauce, chilli flakes and salt and pepper to oven proof baking dish and toss well to evenly coat.
- Cover baking dish with aluminium foil and bake for 20-30 minutes, tossing every 5-10 minutes. Bake until carrots are soft and can be easily poked through with a sharp knife.
- Remove aluminium foil from baking dish and bake for a further 10 minutes on fan bake for colour and crispiness.
- Rinse kale, remove stems and chop in to small strips. Place kale in a large bowl with lemon juice and massage until kale is soft. Add red cabbage and coriander and toss well.
- Remove roasted vegetables from oven and separate the carrots from chickpeas & cauliflower. Add chickpeas and cauliflower to bowl with kale & cabbage and toss. Transfer to large, shallow serving dish and place roasted carrots along top.
- Serve drizzled with coconut yoghurt and a sprinkle of more fresh coriander.
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