Balanced Harissa Chickpea Salad

Nutrition per serve

Ingredients

• 125g brown and black rice with quinoa
• 2pcs carrot
• 1pcs zucchini
• 1bunch parsley
• 2clov garlic
• 380g chickpeas
• 5g harissa seasoning
• 20g slivered almonds
• 30ml olive oil
• 8ml white wine vinegar
• 10ml honey

Method

1. Step 1 — Cook rice blend
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice blend and cook for 22-24 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Halve the carrots lengthwise and cut into 2cm chunks on an angle. Quarter the zucchini lengthwise and cut into 2cm chunks on an angle. Coarsely chop the parsley leaves, discarding the stems. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas.
3. Step 3 — Roast veggies and almonds
   Put the carrot and zucchini on a lined tray. Drizzle with 2 tsp olive oil, scatter with 1 tsp harissa seasoning (see Make it milder), season with salt and pepper and toss to coat. Roast on the upper oven shelf for 15 mins or until almost tender. Scatter over the almonds and roast for a further 3-4 mins until the almonds are golden and the veggies are tender.
4. Step 4 — Roast chickpeas
   Meanwhile, put the chickpeas and garlic on the remaining lined tray, scatter with 1 tsp harissa seasoning and toss to coat. Roast on the lower shelf for 20 mins or until the chickpeas are crispy.
5. Step 5 — Serve up
   Combine 1½ tbs olive oil, 1½ tsp white wine vinegar and 2 tsp honey in a large bowl and season with salt and pepper. Stir in the roasted veggies and almonds, rice blend and parsley. Taste, then season with salt and pepper. Divide the grain salad among bowls, scatter over the toasted chickpeas and enjoy!
6. Step 6 — Make it milder
   Harissa seasoning has a chilli kick. For those who prefer less heat, reduce the amount of seasoning used for the veggies and the chickpea mixture (in Step 4).

Allergens

Sulfit, Almond