Harissa-Roasted Chickpea & Roasted Vegetable Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed salad featuring smoky harissa-roasted chickpeas, seasonal vegetables, and a zesty lemon-tahini dressing. This mediterranean-inspired vegetarian ready in about 50 minutes pairs olive oil, harissa paste, medium, cubed 1/2-inch zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cans chickpeas, drained and rinsed, with 2 tbsp olive oil and 2 tbsp harissa paste. Spread on a baking sheet and roast for 20 minutes until crispy and golden.
  2. Step 2: Meanwhile, toss 2 medium cubed sweet potatoes, 1 medium cubed zucchini, and 1 red bell pepper, seeded and cubed, with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until tender and caramelized.
  3. Step 3: Whisk together 1 lemon, juiced and zest, 3 tbsp tahini, 1 tsp maple syrup, and 2 tbsp water until smooth for the dressing.
  4. Step 4: In a large bowl, combine roasted chickpeas, roasted vegetables, 1 medium diced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro. Drizzle with 3/4 of the dressing and toss gently until evenly coated. Serve immediately with remaining dressing on the side.

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Frequently asked questions

How long does Harissa-Roasted Chickpea & Roasted Vegetable Salad take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Harissa-Roasted Chickpea & Roasted Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Harissa-Roasted Chickpea & Roasted Vegetable Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Harissa-Roasted Chickpea & Roasted Vegetable Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Harissa-Roasted Chickpea & Roasted Vegetable Salad?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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