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Chickpea and Spinach Salad with Harissa and Preserved Lemon
(recipe, Adam Ried)
This hearty salad can certainly serve as the star of a meatless meal. Note that I specify regular spinach here; baby spinach leaves are a bit too delicate for the brawny chickpeas and heavy dressing.
- 1½ Tbsp. fresh lemon juice
- 1 garlic clove, minced
- 3 Tbsp. harissa, preferably homemade, or more to taste
- 1 small preserved lemon, rind only, rinsed well and finely chopped (about ¼ cup)
- 1 Tbsp. honey
- Salt and pepper
- 3 Tbsp. extra-virgin olive oil
- 2 cans (15 ounces) chickpeas, rinsed and drained (about 3½ cups)
- 6 oz. roasted red peppers, drained and thinly sliced (about ⅔ cup)
- ½ cup finely chopped red onion
- 1½ cups cherry or grape tomatoes, halved (quartered if large)
- 4 cups (loosely packed) chopped fresh spinach leaves (about 3 oz.)
- 4 large eggs, hard cooked, peeled, and quartered lengthwise
- Whisk the lemon juice, garlic, harissa, preserved lemon, honey, 1 tsp. salt, and pepper to taste in a large nonreactive bowl to combine well. Vigorously whisk in the olive oil. Taste the dressing and adjust the seasoning with additional harissa, salt and/or pepper, if necessary. Reserve about 2 tablespoons of the dressing and set aside.
- Add chickpeas and roasted peppers, stir to mix, and set aside to marinate for about 1 hour.
- Add the onion, tomatoes, and spinach, and toss to combine. Taste and adjust seasoning with additional salt and pepper, if necessary.
- Transfer to a wide serving dish or platter, garnish with the eggs, drizzle them with the reserved dressing, and serve immediately.