CHICKPEA ORZO SALAD WITH HARISSA-ROASTED EGGPLANT
Where a typical potluck pasta salad is creamy and mayonnaise-rich, this one is vegetable-forward, crunchy and spicy. The heat comes from harissa, a North African paste typically made with red and hot peppers, and spices like coriander, caraway and cumin, which is used to marinate the vegetables and to dress the salad. Offset some of the intensity with mild mozzarella cheese, deeply toasted walnuts and salty bright-green olives, and no one will miss your great aunt's bowties.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the eggplant: Heat the oven to 450 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together the olive oil and harissa, then mix in the eggplant cubes and red pepper to coat. Season with salt and pepper. Transfer vegetables to one of the baking sheets and roast for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and charred in places.
- Meanwhile, make the orzo: Bring a medium pot of heavily salted water to a boil. Add the orzo and cook to al dente according to package instructions. Drain, add to a large bowl, and mix with about 1 teaspoon of olive oil. Set aside to cool slightly while you finish cooking.
- Spread the walnuts on the other baking sheet and toast in the hot oven (alongside the vegetables if you have room) for 4 to 6 minutes, until they're fragrant and the skin is papery. (Watch carefully: These burn easily!) Roughly chop.
- To the big bowl with the warm orzo, add the roasted vegetables. Then add the chickpeas, walnuts, olives, herbs and mozzarella. Taste for salt and pepper, and adjust as necessary. Stir in an additional dollop of harissa, if you'd like. Serve over a bed of greens for a more traditional salad.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 666 milligrams, Sugar 9 grams
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[email protected]This salad is a winner! It's delicious, healthy, and easy to make. I highly recommend it.
Alicia Aguilar
[email protected]I've tried many chickpea salads before, but this one is by far the best. The flavors are incredible and the texture is perfect.
Senoxz
[email protected]This salad is a great source of protein and fiber. It's also low in calories and fat.
Sue Mowla
[email protected]I made this salad for my family and they all loved it! It's a great way to get your kids to eat their vegetables.
Felicia Quintana
[email protected]This salad is perfect for a summer picnic or barbecue. It's easy to make and it travels well.
Nontoportia Gama
[email protected]I'm not a huge fan of eggplant, but I loved this salad! The eggplant was roasted to perfection and the flavors were amazing.
Otte Adam
[email protected]This salad is a must-try! It's so flavorful and refreshing. I especially love the harissa roasted eggplant.
YUSUF Bello
[email protected]I've made this salad several times and it's always a favorite. It's a great way to get your veggies in and it's also very filling.
Abwaan xikmad official channel
[email protected]This salad is so easy to make and it's so delicious! I love the smoky flavor of the roasted eggplant and the creamy texture of the chickpeas.
Raju thakur sk
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures.
Tsega Abrha
[email protected]This salad is a great way to use up leftover chickpeas and orzo. It's also a healthy and delicious meal that can be served as a main course or side dish.