The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spiced Chickpea Salad with Brown Rice, Harissa-roasted Veg & Kefir Dressing
Who said salads have to be boring? Here you'll roast a vibrant medley of veggies and chickpeas in warm harissa and ras el hanout. Then build a salad with nutty brown rice and the creamiest lemon kefir dressing. Garnish with fresh mint leaves to complete the dish.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g rocket
- 1 handful of fresh mint
- 1 garlic clove (use half)
- 250ml natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 2 unwaxed lemon
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 200g baby tomatoes
- 460g chickpeas (Chickpeas, water, salt)
- 2 aubergine
- 1 courgette
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 510
Protein: 16g
Carbs: 59g
Fat: 14g
Spiced Chickpea Salad with Brown Rice, Harissa-roasted Veg & Kefir Dressing
Who said salads have to be boring? Here you'll roast a vibrant medley of veggies and chickpeas in warm harissa and ras el hanout. Then build a salad with nutty brown rice and the creamiest lemon kefir dressing. Garnish with fresh mint leaves to complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl, a small bowl, a sieve & a grater
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Roast the veg
- Meanwhile, cut each onion into 8 wedges. Trim and halve the courgette lengthways, then cut into 2cm half-moons. Dice the aubergines into 3cm chunks. Drain and rinse the chickpeas
- Add all to the large lined baking tray, along with the whole tomatoes
- Toss with 2 tbsp oil, the green harissa, Middle Eastern spice mix and a pinch of salt and pepper. Roast for 25-28 mins, until soft and golden
Make the dressing
- Zest and halve 1 lemon. Finely grate the half garlic clove. Pick the mint leaves from the stalks, and finely chop (save a couple whole leaves for garnish)
- Add the lemon zest, chopped mint and a pinch of garlic to the small bowl and mix with the half bottle of kefir and the juice from the halved lemon (or to taste)
Finish & plate up
- When ready, mix the rice, rocket and roasted vegetables together in the large bowl, then season with salt and pepper
- Serve the rice salad into bowls, then drizzle over the kefir dressing. Sprinkle over the whole mint leaves. Garnish with the remaining lemon, cut into wedges
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