Eosinophilic Esophagitis Friendly Harissa-Orange Romaine Chickpea Salad
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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
- 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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