Warm Chickpea, Red Pepper, and Spinach Salad with Harissa

Warm Chickpea, Red Pepper, and Spinach Salad with Harissa
Photo by Thomas J. Story


  • 1 bag (6 oz.) baby spinach
  • ½ tablespoon Dijon mustard
  • Vinaigrette
  • 1 tablespoon sherry vinegar
  • 12 large fresh mint leaves, stacked and cut crosswise into thin ribbons
  • 2 tablespoons olive oil
  • 1 can (15 oz). chickpeas (garbanzos), rinsed and drained
  • + 11 more ingredients
    • About ¾ tsp. freshly ground black pepper
    • About ¾ tsp. kosher salt
    • 1 medium eggplant, cut into 1/2-in. cubes
    • 1 medium red bell pepper
    • 1 medium yellow bell pepper
    • 3 tablespoons extra-virgin olive oil
    • 2 to 4 tsp. harissa*
    • Salad
    • ¼ teaspoon freshly ground black pepper
    • 1/3 cup minced red onion, rinsed and drained
    • ¼ teaspoon kosher salt

1. Preheat broiler. Make vinaigrette: Whisk vinegar, mustard, salt, pepper, and 2 tsp. harissa in a bowl. Gradually whisk in olive oil. Taste; add more harissa if you'd like a hotter dressing. Set aside.2. Make salad: Put peppers on a baking sheet and broil, turning periodically, until charred on...

View full recipe at My Recipes


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