Harissa-Roasted Chickpeas with Cucumber Salad
Crunchy chickpeas with spicy harissa flavor paired with a refreshing cucumber salad for a satisfying snack or side. This mediterranean-inspired vegetarian (vegan) ready in about 43 minutes pairs (15 oz) can chickpeas, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.
Ingredients
- 1 (15 oz) can chickpeas
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 1 medium cucumber
- 1/4 cup red onion
- 2 tbsp fresh mint
- 1/2 lemon
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then pat completely dry with paper towels.
- Step 2: Toss chickpeas with harissa paste, 1 tbsp olive oil, and 1/4 tsp salt until evenly coated.
- Step 3: Spread chickpeas in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, shaking pan halfway, until golden and crisp.
- Step 4: While chickpeas roast, dice cucumber (1 medium) and red onion (1/4 cup) into small pieces. Place in a bowl.
- Step 5: Zest and squeeze juice from 1/2 lemon over vegetables, then add 2 tbsp chopped mint and 1/4 tsp salt. Toss gently.
- Step 6: Let chickpeas cool for 5 minutes, then serve warm with cucumber salad on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Roasted Chickpeas with Cucumber Salad take to make?
Total time is about 43 minutes (15 min prep + 28 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 Chickpeas with Cucumber 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 (15 oz) can chickpeas from drying out.
Can I substitute ingredients in Harissa-Roasted Chickpeas with Cucumber 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 Chickpeas with Cucumber 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.
Is Harissa-Roasted Chickpeas with Cucumber Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★☆
Very good for a 28-minute recipe. Would bump up the spice level though.
