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Smoky, Crunchy Spring Salad

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, dinner, lunch, Main Course, Salad, Side Dish
Cuisine: American, Middle Eastern, Moroccan, Spanish
Keyword: crunchy, easy, elegant, fresh, gluten free, healthy,, nutty, seasonal, simple, spring, summer
Author: Christen Clark

Ingredients

Harissa roasted chick peas

  • 1 15 ounce can low sodium chick peas drained, rinsed and dried
  • 1 tbsp olive oil
  • 1 tbsp harissa powder

Tahini Dressing

  • 4 tbsp good tahini preferred brands: Barron's or Soom
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • up to 3 tbsp water

For the salad.

  • 1 box baby greens
  • 3 to 4 tbsp tahini dressing
  • 2 ounces shaved manchego cheese
  • 2 tbsp hulled and roasted sunflower kernels
  • 1/4 cup harissa roasted chick peas

Instructions

Make harissa roasted chick peas.

  • Toss the chick peas with the olive oil and harissa. Pour them on a sheet pan lined with parchment. Roast in a preheated 350 degree oven for 45 minutes. Give the pan a little shake half way through.

Make the tahini dressing.

  • Whisk all the ingredients together besides the water. It will be thick. Add water a tablespoon at a time until it is smooth and creamy.

Make the salad.

  • Add the greens, cooled chick peas, sunflower kernels and cheese to a large bowl. Drizzle with the tahini dressing and toss.