Recipe Information

• Servings: 4
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• For the Salad:
  • 1 jar of chickpeas (400g)
  • 4 baby gem lettuces, cut into quarters
  • ½ cucumber, diced
  • 1 orange, segmented
  • 2 cloves of garlic, minced
  • 1 handful of fresh herbs (such as dill, flat-leaf parsley, mint, spring onions, chives)
  • 2 teaspoons harissa paste
  • 1 pinch of ground cumin
  • 1 tablespoon mango chutney (or honey)
  • Juice of 1 lemon
  • Olive oil, to taste
  • 2 pinches of fleur de sel (or coarse sea salt)
  • Freshly ground black pepper, to taste
• For the Greek Yogurt Dressing:
  • 250 ml Greek yogurt
  • 1 clove of garlic, minced
  • Juice of 1 tablespoon lemon
  • 1 pinch fleur de sel (or coarse sea salt)
  • Freshly ground black pepper, to taste

Instructions

1. Rinse and drain the chickpeas.
2. In a wok or large skillet, add a drizzle of olive oil, then add the harissa paste, mango chutney, ground cumin, and 1 minced garlic clove. Stir to combine.
3. Add the chickpeas to the skillet and sauté for a few minutes over low heat until they are slightly colored.
4. Wash the baby gem lettuces and cut them into quarters lengthwise.
5. Peel and dice the cucumber into small cubes.
6. In a large bowl, combine the baby gem lettuce, diced cucumber, some chopped herbs, a drizzle of olive oil, a splash of lemon juice, salt, and pepper. Toss gently.
7. In a bowl, mix the Greek yogurt, a pinch of fleur de sel, a few turns of black pepper, the remaining minced garlic clove, and a tablespoon of lemon juice.
8. On a plate, serve the salad along with the orange segments, chickpeas, and a generous dollop of the yogurt sauce on top.

Notes

This recipe uses canned chickpeas for convenience, but you can use dried chickpeas if you prefer. Just soak them overnight and cook them in boiling water before using.

Recipe Tips

• For added texture, consider sprinkling some toasted nuts or seeds on top.
• Feel free to customize the herbs based on what you have available!

Nutritional Information

Approximately 250 calories per serving (depending on ingredient variations and amounts).

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the salad and the dressing separately. Combine just before serving for best freshness.

What can I substitute for harissa?

If you don’t have harissa, a chili powder or sauce can work, though it may change the flavor profile.

Can I make this dish vegan?

Yes, simply use a plant-based yogurt instead of Greek yogurt for the dressing.

Can I add other vegetables to this salad?

Absolutely! Feel free to include any crunchy veggies you enjoy, like bell peppers or carrots.

How long will leftover salad be good for?

Store leftovers in an airtight container in the fridge for up to 2 days.