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Mediterranean Harissa Chickpea and Quinoa Salad with Zesty Orange Tahini Dressing
Enjoy a vibrant Mediterranean harissa chickpea salad with quinoa, fresh veggies, and zesty orange tahini dressing. Perfect for a healthful lunch!
Dive into a bowl of vibrant flavors and colors with our Mediterranean Harissa Chickpea and Quinoa Salad. This nutritious dish combines the earthy richness of roasted harissa-spiced chickpeas with the wholesome goodness of quinoa, creating a protein-packed, plant-based meal. Fresh vegetables like cucumber, cherry tomatoes, and red onion add a crisp texture and refreshing taste, while a zesty orange tahini dressing elevates the salad with a tangy, creamy finish.
What makes this recipe truly stand out is its use of bold Mediterranean flavors and nutrient-dense ingredients, ensuring you get a delicious meal without compromising on health. Rich in fiber, protein, and essential vitamins, this salad is perfect for those looking to maintain a balanced diet. Plus, the combination of whole foods and fresh produce makes it ideal for a clean eating lifestyle. Whether you're a dedicated vegan or simply want to try something new, this salad is sure to satisfy your taste buds and nutritional needs.
Recipe Overview
🌱 Vegan
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
530 kcal
per serving
Cuisine
Mediterranean
Enjoy a vibrant Mediterranean harissa chickpea salad with quinoa, fresh veggies, and zesty orange tahini dressing. Perfect for a healthful lunch!
Ingredients
- • chickpeas: 1 can (15 oz), drained and rinsed
- • harissa paste: 1 tablespoon
- • quinoa: 1 cup, uncooked
- • water or vegetable broth: 2 cups
- • cucumber: 1, diced
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/4, thinly sliced
- • fresh parsley: 1/4 cup, chopped
- • fresh mint leaves: 1/4 cup, chopped
- • orange juice: 1/4 cup, freshly squeezed
- • tahini: 2 tablespoons
- • olive oil: 2 tablespoons
- • garlic: 1 clove, minced
- • salt: 1/2 teaspoon
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Toss the drained chickpeas with harissa paste until evenly coated. Spread them on the prepared baking sheet and roast for 15 minutes, or until they are crispy and golden.
- 3 Meanwhile, rinse the quinoa under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let it cool.
- 4 In a large mixing bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, red onion, parsley, and mint.
- 5 To make the dressing, whisk together fresh orange juice, tahini, olive oil, minced garlic, salt, and black pepper in a small bowl until smooth and creamy.
- 6 Add the roasted chickpeas to the salad bowl and drizzle with the orange tahini dressing. Toss gently to combine, ensuring all ingredients are well coated.
- 7 Serve immediately, garnished with additional parsley or mint if desired.
Serving Suggestions
- • This Mediterranean-inspired salad pairs beautifully with a side of warm whole-grain pita bread or a light soup such as a creamy tomato basil. For a refreshing beverage, consider serving with a sparkling water infused with cucumber and mint, or a chilled glass of iced green tea for a light, complementary touch. To elevate the presentation, garnish with a sprinkle of toasted sesame seeds or crushed walnuts for added texture and flavor. This salad is not only a feast for the eyes but also a delightful culinary experience that captures the essence of clean, healthful eating.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness, keep the dressing separate and add it just before serving. To enjoy the salad at its best, allow it to come to room temperature before eating, and give it a gentle toss to redistribute the dressing and flavors.
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