Warm Chickpea Salad with Harissa & Preserved Lemons
- Servings: 4
- Prep time: 10
- Cook time: 10
- Course: Salad
- Recipe type: Lunch
- Featured products: Preserved Lemons
Ingredients
- 400g can of chickpeas
- 5 tsp of Al’Fez Harissa
- 1 clove of garlic, crushed
- 1 Al’Fez Preserved Lemon
- 2 tbsp of sundried tomatoes
- ½ red onion
- ½ yellow pepper
- Handful of coriander
Method
- Boil the chickpeas in water for 10 minutes. Dice pepper and onions.
- Stir fry garlic in oil, add peppers and onions and cook over a medium heat for ten minutes. Remove from heat.
- Dice the sundried tomatoes and preserved lemon, drain the chickpeas.
- Mix the Harissa, lemon, sundried tomatoes, stir-fried vegetables and the chickpeas. Garnish with coriander and serve as a side salad with kebabs.
