Chickpea & Harissa Salad
for the salad:
1 400g tin chickpeas, drained
1/2 cup (70g) pine nuts
2 medium spring onions (50g)
1 medium romaine lettuce (300g)
1/2 cup (25g) fresh basil leaves
1 cup (60g) fresh spinach leaves
1 cup (150g) cherry tomatoes
for the dressing:
3 tbsp Verbena Harissa paste
1 crushed garlic clove
2 tbsp extra virgin olive oil
1 tsp tahini
pinch salt, to taste
1. Begin by making the dressing. Add the harissa, garlic, olive oil, tahini and pinch of salt into a small blender (I used my NutriBullet), and blend until smooth. Then, set aside.
2. Next, prepare the salad. Roughly chop the basil and slice the lettuce into thin strips. Then, add into a large salad bowl followed by the spinach leaves. Finely slice your spring onions and cherry tomatoes in half. Then, add them into your bowl, followed by the pine nuts and chickpeas. Stir together.
3. Lastly, pour the dressing on top of the salad and mix all together for a minute or so, until all of the salad is evenly covered in the dressing, and then serve.