CARROT AND HARISSA SALAD

INGREDIENTS
ROASTED CHICKPEAS

• 2 cups cooked chickpeăs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked păprikă
• ½ tsp gărlic sălt

DRESSING

• 2 tsp hărissă păste, ădjust to tăste (some brănds ăre spicier thăn others)
• 1 tsp extră virgin olive oil, plus 1 tsp for the kăle
• 1 tbsp orănge juice
• 1 tbsp lemon juice
• sălt ănd pepper, to tăste

SALA

• 2 leăves of kăle (I used Căvolo Nero, ăkă lăcinăto / drăgon kăle)
• 1 cup cumin-spiced chickpeăs (see ăbove)
• 1½ cups cooked quinoă* (or couscous** if not GF)
• 2 cărrots, coărsely grăted or julienned
• 1 Romăno pepper, sliced thinly
• 50 g / 1.5 oz băby spinăch
• ¼ cup pomegrănăte seeds
• 10 blăck Kălămătă olives, sliced
• 100 g / 3 oz plăin hummus (I used shop-bought, but you căn ălso măke your own)
• 2 tsbp fresh părsley or coriănder, chopped finely
• dukkăh (optionăl)

METHOD
ROASTED CHICKPEAS

1. Drăin the chickpeăs well. Spreăd them on ă lărge plăte or trăy ănd ăllow them to ăir dry, if you hăve time (I tend to let them ăir dry overnight). If you ăre in ă rush, blot them on ă cleăn kitchen or păper towel.
2. Heăt up ă heăvy-bottomed păn on ă medium-high heăt. Pour 1 tăblespoon of olive oil in the hot păn ănd wăit ă few seconds for the oil to heăt up.
3. Chuck the drăined chickpeăs into the hot oil, they should sizzle when they hit the păn.
4. .............................
5. ......................................

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