I think i have a slight obsessive nature. Mostly with food. I do go through long phases of having the same thing to eat over and over. Not long ago i posted a recipe for Slow Roasted Harissa Lamb showing how great Harissa is for warm dishes, and ever since i just can’t put down the peppery paste goodness.
One reason i love Harissa is for aesthetic purposes, a bit of why i love edible flowers and herbs so much. Why not make your food look pretty all the time? When you add harissa to a dish, and more than likely to plain yoghurt- it comes alive with this strong orange colour; which to me is quite frankly awesome and i actually say ‘OOOOH’ out loud every time i mix it in exactly like when you put food colouring into cake mixture.
This Harissa, Kidney Bean and Chickpea salad is a perfect thing to make, especially if you are a fan of the whole colour magic too. This salad idea actually came from a place i love in Bristol called Arch House Deli, which do phenomenal Deli salads to take away.
This featured in my surprise salad mix in my deli box and i just had to remake it at home after regretting not getting a whole box of the stuff! You can see me and hubby here enjoying a nice lunchtime picnic with our goodies.
It’s good for you, low calorie and filling for a lunchtime option. Easy to make and of course Gluten Free…Enjoy :)
Harissa, Kidney Bean and Chickpea Salad.
Around 155 Calories per serving- using low fat plain Yoghurt.
240g Drained & Rinsed Chickpeas
240g Drained & Rinsed Red Kidney Beans
4 Spring Onions, chopped finely.
1/2 Juice of 1 Lime
1/2 Juice of 1 Lemon
160ml Plain Low Fat Yoghurt
3-4 Teaspoons of Rose Harissa (I used Belazu’s)
Salt and Pepper to taste.
Put your Chickpeas and Kidney Beans in a large bowl and pat dry.
Add in the chopped spring onions and give it all a good mix.
Squeeze over the juices of Lemon and Lime and Season well with salt and pepper.
Add the Yoghurt and Harissa and Stir Well.
Taste at this point and feel free to add more harissa for extra spice or maybe some lemon zest.
Season well and chill until serving.