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potato and chickpeas salad

Grilled harissa chickpeas salad

Marie
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course souper
Cuisine marocaine
Servings 2 portions

Ingredients
  

  • 80 ml tahini
  • 60 ml water
  • 5 ml lemon zest
  • 45 ml lemon juice
  • 15 ml olive oil
  • sea ​​salt and ground black pepper to taste
  • POTATOES
  • 3 potatoes
  • 30 ml olive oil
  • 15 ml dukkah
  • CHICK PEAS HARISSA:
  • 5 ml cumin
  • 30 ml harissa
  • 200 ml cooked chickpeas
  • GREENS
  • 50 ml parsley
  • 2 roman
  • 2 green onions

Instructions
 

  • Make the lemon tahini. In a blender or mixing arm, combine tahini, water, lemon zest, lemon juice, olive oil, salt and pepper. Once combined and seasoned to your taste, book.
  • Preheat the oven to 400 degrees F. Cut the potatoes into wedges or cubes 1 inch thick and transfer them to a large baking sheet. Mix them with the oil, dukkah, salt and pepper. Put the potatoes in the oven and roast for about 40 minutes, or until they are soft and golden, turning once halfway through cooking.
  • Make the harissa chickpeas. On a tin, grill the chickpeas with salt at 350 about 30 minutes.
  • Mix the green with olive oil, lemon juice, pinches of dukkah, salt and pepper.
  • At the end of the oven put the chickpeas in a bowl with cumin and harissa
  • To serve, spread the hot potatoes in the plates. Garnish with harissa chickpeas, tahini sauce, greens and chopped parsley.
  • Notes

Notes

Recipes adapted from the first mess blog recipe (harissa chikpea bowl)
Keyword vegetarian salad