5 from 1 vote Prep Time 30 minutes mins Course Salad, Side Dish Servings 4 Ingredients FOR THE HARISSA DRESSING 3-4 green chiles, such as jalapeo or serrano (add one at a time to get to the spice level that you like) cup greek yogurt or A2 yogurt, goat yogurt, cashew yogurt, or coconut yogurt 1 tsp ground cumin 5 tbsp extra virgin olive oil 2 cloves garlic 2 tbsp lemon juice tsp honey tsp sea salt code Beth to save 10% tsp black pepper FOR THE CHICKPEAS 2 tbsp extra virgin olive oil 1 can chickpeas, drained (14 ounce can) 1 tsp ground cumin 1 tsp sweet paprika tsp sea salt code Beth to save 10% tsp chile powder, or cayenne (optional) FOR THE SALAD 2 cups arugula or rocket cup fresh cilantro leaves, and more for garnish roughly torn 2 cups boneless cooked chicken or baked chicken thighs, (or use rotisserie, grilled or poached chicken), roughly chopped or torn and seasoned lightly with salt cup cherry tomatoes, halved, seasoned lightly with salt cup Kalamata or Castelvetrano olives, pitted cup feta cheese, crumbled Instructions Prepare the Dressing If you have a gas range, turn burner to medium high
Retrieved May 29, 2024.
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