Harissa Roasted Chickpea Salad with Courgette, Parsley and Pistachios

Serves 2 – Prep time: 10 mins | Cook time: 30mins

 

  • 1 tin chickpeas, drained

  • 1-2tbsp harissa paste

  • 80g watercress

  • 1 courgette, sliced

  • 1 yellow pepper, diced

  • 100g cherry tomatoes, halved

  • Fresh parsley, chopped

  • 1 lemon

  • Pistachios, shelled & chopped

  1. Preheat the oven to 200°.

  2. Toss the chickpeas in the harissa paste and space them evenly on a lined baking tray. Bake them for around 30mins.

  3. Toss the courgette in a small drizzle of olive oil and bake for around 20 mins.

  4. Build your salad with the watercress as your base, then the courgettes, peppers and tomatoes on top, followed by the chickpeas.

  5. Sprinkle the parsley over and give it a squeeze of lemon before adding your pistachios.

Photography by Lara Jane Thorpe

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