Eosinophilic Esophagitis Friendly Harissa-Orange Chickpea & Artichoke Salad
Total time40 min
Prep time15 min
Cook time25 min
4.8(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!