CHICKPEA ORZO SALAD WITH HARISSA-ROASTED EGGPLANT
Where a typical potluck pasta salad is creamy and mayonnaise-rich, this one is vegetable-forward, crunchy and spicy. The heat comes from harissa, a North African paste typically made with red and hot peppers, and spices like coriander, caraway and cumin, which is used to marinate the vegetables and to dress the salad. Offset some of the intensity with mild mozzarella cheese, deeply toasted walnuts and salty bright-green olives, and no one will miss your great aunt's bowties.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the eggplant: Heat the oven to 450 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together the olive oil and harissa, then mix in the eggplant cubes and red pepper to coat. Season with salt and pepper. Transfer vegetables to one of the baking sheets and roast for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and charred in places.
- Meanwhile, make the orzo: Bring a medium pot of heavily salted water to a boil. Add the orzo and cook to al dente according to package instructions. Drain, add to a large bowl, and mix with about 1 teaspoon of olive oil. Set aside to cool slightly while you finish cooking.
- Spread the walnuts on the other baking sheet and toast in the hot oven (alongside the vegetables if you have room) for 4 to 6 minutes, until they're fragrant and the skin is papery. (Watch carefully: These burn easily!) Roughly chop.
- To the big bowl with the warm orzo, add the roasted vegetables. Then add the chickpeas, walnuts, olives, herbs and mozzarella. Taste for salt and pepper, and adjust as necessary. Stir in an additional dollop of harissa, if you'd like. Serve over a bed of greens for a more traditional salad.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 666 milligrams, Sugar 9 grams
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Abdulazeez Adetola
[email protected]This salad is a great way to use up leftover orzo. I had some leftover orzo from another recipe, and this salad was the perfect way to use it up.
Marilyn Bishop
[email protected]I love that this salad is both healthy and delicious. It's a great option for a light lunch or dinner.
Ajector Styles
[email protected]This salad is a great way to impress your friends. It's unique, flavorful, and sure to be a hit.
Tanber Khan
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's flavorful, healthy, and easy to make.
Tyrell Rerekura
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with chickpeas, eggplant, and fresh herbs.
Retaj Tarek
[email protected]I served this salad with grilled chicken, and it was a hit! The flavors of the salad paired perfectly with the chicken.
Dana Simpson
[email protected]This salad is a great make-ahead dish. I made it the night before, and it was even better the next day.
Gcobisa Zembe
[email protected]I love the addition of fresh herbs to this salad. They really brighten up the dish and add a nice pop of flavor.
Md nurnobi islam joy
[email protected]This salad is a great way to use up leftover eggplant. I had some roasted eggplant in the fridge, and this salad was the perfect way to use it up.
Joe Baroletti
[email protected]I was a bit skeptical about the harissa, but it really adds a nice depth of flavor to the salad. I would recommend using a good quality harissa, as it makes a big difference.
FAHI ABDUL
[email protected]I followed the recipe exactly, and the salad turned out perfectly. The flavors are well-balanced, and the texture is spot-on. I will definitely be making this again.
Niko Telokom
[email protected]This salad is so easy to make, and it's packed with flavor. I love that it's a vegetarian dish that's still hearty and satisfying. Definitely a keeper!
Condem Con
[email protected]I'm not usually a fan of eggplant, but this salad changed my mind. The harissa marinade really brings out the eggplant's flavor, and the roasting process makes it perfectly tender.
Alexia Blackburn
[email protected]This chickpea orzo salad is a winner! The combination of roasted eggplant, harissa, and fresh herbs is divine. I especially love the contrast between the tender orzo and the slightly crunchy eggplant.