Our Vegan Harissa Salad is a fantastic lunch or light dinner option, packed full of tasty roasted vegetables and harissa for plenty of flavour. By roasting the chickpeas with the vegetables, they add extra texture and protein. This recipe is ideal for taking to work for lunch and can be eaten hot or cold. We’ve used a bulgur wheat mix with red & quinoa, but this recipe is so easy to tailor to whatever you have in your cupboard, so you could use couscous, rice or whatever you prefer. You can also change the vegetables if you have something else that needs using up!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
2 yellow peppers
1 head of broccoli
3 small red onions
½ large butternut squash or 1 small butternut squash
1 tin of drained chickpeas
2 tsp harissa powder
100ml Mellow Yellow Rapeseed Oil
2 tbsp balsamic Vinegar
250g Bulgur wheat with white & red quinoa (or other grain of your choice)
½ vegetable stock cube
Preheat the oven to 180°C. Chop up your vegetables into chunks and place in a large roasting dish. Add a tin of drained chickpeas. Sprinkle over the harissa powder and season generously with salt. Pour over the Mellow Yellow Rapeseed Oil and balsamic vinegar and mix everything until well coated. Roast in the oven for 30-40 minutes until all the vegetables have been cooked through. Meanwhile, cook your bulgar wheat and quinoa mix according to packet instructions and serve with the vegetables.