Harissa-Spiced Roasted Chickpeas with Cucumber Salad

Crispy roasted chickpeas with North African harissa spice paired with a cool, tangy cucumber salad.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 2.

Ingredients

• 1 can (15 oz), drained and rinsed chickpeas
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1 medium, diced cucumber
• 1/4 cup, finely sliced red onion
• 2 tbsp, chopped fresh mint
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 15 oz drained chickpeas dry with paper towels, then toss with 2 tbsp olive oil and 1 tbsp harissa paste until evenly coated.
2. Step 2: Spread chickpeas in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, shaking the pan halfway, until golden and crispy.
3. Step 3: While chickpeas roast, combine 1 diced cucumber, 1/4 cup sliced red onion, 2 tbsp chopped mint, and 1 tbsp lemon juice in a bowl. Add 1/4 tsp salt and toss gently.
4. Step 4: Once chickpeas are done, let cool for 5 minutes. Serve warm with the cucumber salad on the side.