Anti Inflammatory Harissa-Orange Chickpea & Artichoke Salad
This vibrant salad is a masterclass in bold, feel-good eating — smoky roasted chickpeas, tender artichoke hearts, silky roasted red peppers, and peppery arugula all brought together by a harissa-orange dressing that is genuinely hard to stop eating. The dressing alone — built from harissa paste, fresh orange juice and zest, red wine vinegar, and a touch of honey — delivers that sweet-heat-bright balance that makes every forkful interesting. What makes this such a strong anti-inflammatory choice is the lineup of ingredients doing real work: extra-virgin olive oil, turmeric, cumin, and smoked paprika on the chickpeas, plus a base of leafy greens and fresh parsley that rounds everything out. Roasting the chickpeas at 425°F until golden and crisp is the move that elevates this from a simple pantry salad to something genuinely satisfying and texturally exciting. The whole thing comes together in under 30 minutes and serves four, making it an easy weeknight win or a showstopper for a casual lunch spread. Toss in the optional dry-roasted almonds if you want an extra layer of crunch — they fit right in with the rest of the flavors.
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- ¼ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp harissa paste
- 3 tbsp fresh orange juice (from about 1 orange)
- 1 tsp orange zest
- 1 tbsp red wine vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
For the salad
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 jar (12 oz) roasted red peppers, drained and sliced
- 5 oz baby arugula
- ¼ cup fresh parsley, roughly chopped
- ¼ cup dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the drained chickpeas on a clean kitchen towel and pat thoroughly dry — the drier they are, the crispier they will roast.
- 2
Spread the dried chickpeas in a single layer on a rimmed baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with the cumin, smoked paprika, turmeric, and 1/4 tsp salt. Toss to coat evenly, then spread back into a single layer.
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