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Green Harissa Chickpeas, Quinoa Salad & Tahini Drizzle
Get ready for your new favourite chickpeas: tossed in green harissa, then roasted until crisp. They go great with vitamin-dense green beans and pops of pomegranate. And fibre-rich quinoa stuffed with roasted onion, pepper and courgette. A final tahini drizzle to bring it all together.
Prep in 10
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 romano pepper (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 tbsp tahini (use half) (Sesame)
- 1 courgette (use half)
- 1 pomegranate (use half)
- 2 tbsp green harissa paste (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
- 1 tsp fennel seeds (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 80g green beans (use half)
- 1 onion (use half)
Nutritional Information
Calories: 556
Protein: 21g
Carbs: 52g
Fat: 27g
Ingredients
- 80g green beans
- 1 tbsp tahini (Sesame)
- 1 tsp fennel seeds
- 80g quinoa (quinoa (100%))
- 230g chickpeas (Chickpeas, water, salt)
- 1 romano pepper
- 1 courgette
- 2 tbsp green harissa paste (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons, Coriander (IQF), DIJON MUSTARD, Rubbed Parsley, Crushed Chillies, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Lemon Peel Powder, Black Pepper, Oregano, Citric Acid)
- 1 onion
- 1 pomegranate
Nutritional Information
Calories: 567
Protein: 21g
Carbs: 52g
Fat: 28g
Green Harissa Chickpeas, Quinoa Salad & Tahini Drizzle
Get ready for your new favourite chickpeas: tossed in green harissa, then roasted until crisp. They go great with vitamin-dense green beans and pops of pomegranate. And fibre-rich quinoa stuffed with roasted onion, pepper and courgette. A final tahini drizzle to bring it all together.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Thinly slice the courgette into half-moons. Dice the pepper into 3-4cm squares. Roughly dice the onion. Drain and rinse the chickpeas. Place the chickpeas and one-third of the harissa in a bowl with 1 tsp oil and mix.
- Place the onion, pepper and courgette on a lined baking tray and toss with 1/2 tbsp oil and the fennel seeds. Place the harissa chickpeas alongside and roast for 20-25 mins, until golden and crispy. Trim the green beans and add to the tray with 1/2 tsp oil for the final 12-15 mins of cooking, until turning crispy.
- Bring a small saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Once cooked, return to the pan.
- Halve the pomegranate and remove the seeds. In a small bowl, mix together the tahini with 1/2 tbsp cold water, until smooth.
- Stir the roasted vegetables and one-third of the harissa through the cooked quinoa. Season with sea salt and black pepper.
- Serve the quinoa alongside the chickpeas and beans. Season the beans with sea salt and black pepper and sprinkle with the pomegranate seeds. Drizzle the chickpeas with the remaining harissa and the tahini.
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