Anti Inflammatory Harissa-Orange Romaine Chickpea Salad
Crispy spiced chickpeas, a bold harissa-orange dressing, and a heap of fresh vegetables come together in a salad that genuinely earns its place as a main course. The dressing is where the magic happens — harissa paste brings gentle heat, fresh orange juice and zest add brightness, and a quarter teaspoon of turmeric ties it all together with one of the most well-studied anti-inflammatory spices around. Extra-virgin olive oil forms the base of both the dressing and the chickpea roast, delivering healthy fats that help your body actually absorb all those good-for-you compounds. Romaine, cherry tomatoes, cucumber, fresh mint, and parsley keep things light and crunchy, while dry-roasted pumpkin seeds add a satisfying nuttiness and a nice hit of plant-based nutrition. The chickpeas go into a 425°F oven until they're deeply golden and crisp — the kind of texture that makes you forget you're eating something genuinely good for you. This recipe serves 4, making it an easy weeknight dinner or a meal-prep win that holds up beautifully when you keep the dressing on the side. Every ingredient here is whole, recognizable, and working hard — no processed shortcuts, no mystery additives, just food that tastes as good as it is for you.
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh orange juice
- 1 tsp finely grated orange zest
- 1 tbsp red wine vinegar
- 1 tbsp harissa paste
- 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 ground turmeric
- salt and pepper to taste
For the salad
- 2 romaine hearts, chopped into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced into half-moons
- ¼ red onion, very thinly sliced
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh parsley leaves, roughly chopped
- ¼ cup dry-roasted pumpkin seeds
For serving
- 1 orange, peeled and segmented (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas thoroughly dry with paper towels, then spread them in a single layer on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with the cumin, smoked paprika, and 1/4 tsp salt. Toss to coat evenly.
- 2
Roast the chickpeas on the center rack for 25–30 minutes, shaking the pan halfway through, until deep golden and crisp to the touch. Set aside to cool slightly on the pan — they will continue to crisp as they cool.
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