Harissa Chickpea Salad Bowl

Ingredients

• 1/2 cup cup canned chickpeas
• 1 tbsp tbsp harissa paste
• 1 tbsp tbsp olive oil
• 1 tbsp tbsp lemon juice
• 1 tbsp tbsp tahini
• 1/2 cup, diced cup cucumber
• 1/2 cup, halved cup cherry tomatoes
• 2 tbsp tbsp crumbled feta
• 6 whole kalamata olives
• 2 tbsp, chopped tbsp fresh parsley
• 2 cups cups baby spinach

Instructions

1. 1

   Pat the chickpeas dry with a paper towel.

2. 2

   Heat 1/2 tbsp olive oil in a skillet over medium-high heat and sauté the chickpeas with the harissa paste for 5-6 minutes until lightly crisped.

3. 3

   Whisk the remaining olive oil, lemon juice, and tahini into a smooth dressing; season with a pinch of salt.

4. 4

   Toss the spinach with half the dressing and arrange in a bowl.

5. 5

   Top with warm harissa chickpeas, cucumber, cherry tomatoes, olives, and feta.

6. 6

   Drizzle with remaining dressing and scatter parsley over the top.