Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb
Prep:10 mins
Serves 6
400g can chickpeas, drained and rinsedsmall pack coriander, roughly choppedsmall pack parsley, roughly chopped1 red onion, thinly sliced2 large tomatoes, chopped2 tbsp olive oil2 tbsp harissa1 lemon, juiced
STEP 1Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.
