Recipe Information

• Servings: 4
• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 1 jar of chickpeas (approximately 400g, drained and rinsed)
• 2 teaspoons harissa
• 1 pinch ground cumin
• 1 tablespoon mango chutney (or honey if chutney is unavailable)
• 4 mini romaine lettuces (sucrines)
• 250 ml Greek yogurt
• A handful of fresh herbs (such as dill, flat-leaf parsley, mint, green onions, chives)
• 2 cloves of garlic, minced
• ½ cucumber, diced
• 1 orange, supremed
• Juice of 1 lemon
• A drizzle of olive oil
• 2 pinches of fleur de sel
• Freshly ground black pepper to taste

Instructions

1. Rinse and drain the chickpeas.
2. In a wok, drizzle some olive oil and add the harissa, mango chutney, cumin, and 1 minced garlic clove.
3. Add the chickpeas and sauté on low heat for a few minutes until they are slightly colored.
4. Wash the romaine lettuces and cut them into quarters lengthwise.
5. Peel and dice the cucumber.
6. In a large bowl, mix the romaine, cucumber, some chopped herbs, a drizzle of olive oil, a splash of lemon juice, salt, and pepper.
7. In a smaller bowl, combine the Greek yogurt, a pinch of fleur de sel, a few grinds of black pepper, the remaining minced garlic clove, and a tablespoon of lemon juice.
8. To plate, arrange the salad, include orange segments, top with chickpeas, and add a generous spoonful of the yogurt dressing.

Notes

You can use canned chickpeas for convenience, but if you prefer to prepare them from scratch, soak dried chickpeas overnight, then boil them until they’re tender before using them in the salad.

Recipe Tips

• Feel free to customize the herbs based on what you have on hand or your personal preference.
• This salad can be served as a main dish or a side dish, making it versatile for any meal.
• For added flavor, consider toasting the chickpeas in the pan until they are slightly crispy before adding them to the salad.

Nutritional Information

Approximately 250 calories per serving.