By Nargisse Benkabbou
Published Jan. 10, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- 5(273)
- Notes
- Read community notes
In the bustling streets of Morocco, you’ll often find vendors selling tayb o’hari, a traditional Moroccan street food of warm chickpeas served in paper cones and topped with fragrant cumin, sweet paprika and chile powder. This recipe is like a salad version of the beloved dish, with pre-cooked chicken added for heartiness, fresh tomatoes and olives for crunch, and a spicy green harissa dressing for brightness. Serve either warm or at room temperature with good bread.
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Ingredients
Yield:4 servings
- 4 to 5green chiles, such as jalapeño or serrano
- ¼cup Greek yogurt
- 1½ teaspoons ground cumin
- 5tablespoons extra-virgin olive oil
- 2garlic cloves, pressed or finely chopped
- 2tablespoons lemon juice
- ½teaspoon honey
- ½teaspoon fine sea salt
- ¼teaspoon black pepper
- 2tablespoons extra virgin olive oil
- 1(14-ounce) can chickpeas, drained
- 1teaspoon ground cumin
- 1teaspoon sweet paprika
- ½teaspoon fine sea salt
- ¼teaspoon chile powder, such as ground cayenne (optional)
- 2cups arugula or rocket
- ½cup roughly torn fresh cilantro leaves, and more for garnish
- 2heaping cups boneless cooked chicken (such as rotisserie, grilled or poached), roughly chopped or torn and seasoned lightly with salt
- ½cup cherry-tomato halves, seasoned lightly with salt
- ½cup pitted Kalamata or Castelvetrano olives
For the Green Harissa Dressing
For the Chickpeas
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
520 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 27 grams protein; 622 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Prepare the dressing: If you have a gas range, turn burner to medium high. Use tongs to hold a green chile carefully about 1 to 2 inches over the open flame for about 60 seconds on each side until the skin is charred. Repeat the same process for each green chile. Alternatively, you can also roast the chiles in the oven under the broiler for 3 to 5 minutes on each side until their skin is charred.
Step
2
Let the chiles rest until they’re cool enough to handle, then use your hands or a butter knife to roughly remove the skins and seeds from the chiles, discard, then chop the flesh very finely with a knife.
Step
3
In a medium mixing bowl, combine the chopped chiles, Greek yogurt, cumin, olive oil, garlic, lemon juice, honey, salt and black pepper. If the consistency of the dressing seems too thick, don’t hesitate to add in a tablespoon or two of water to loosen it. Taste and adjust the seasoning with more salt if necessary.
Step
4
Make the chickpeas: Heat the olive oil in a medium (10-inch) skillet over low. Add the chickpeas, cumin, paprika, salt and chile powder, if using. Cover with a lid and let cook until the chickpeas are warm and soft, about 5 to 7 minutes. Remove from the heat and keep on the side, covered, until ready to serve.
Step
5
Assemble the salad: In a large shallow bowl, arrange the arugula and cilantro. Scatter the chicken and the chickpeas on top of the leaves. Top with the tomatoes and olives. Garnish with more cilantro. Serve with the dressing on top or on the side.
Ratings
5
out of 5
273
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Cooking Notes
Steve Conway
Really enjoyed. Dressing is delicious. Added feta since it’s always beta with feta.
kim odell
Harissa : The main ingredients are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. 4 to 5green chiles, such as jalapeño or serrano1½ teaspoons ground cumin1teaspoon sweet paprika¼teaspoon chile powder, such as ground cayenne (optional)
Tgm
I believe there is no need to add harissa paste. The ingredients in the dressing create a harissa flavored sauce, if I'm not mistaken.
Carol
I'd suggest using extra firm tofu. You can put it in a marinade with some nutritional yeast if you like. Add that do the salad.
Elizabeth
This doesn't need harissa paste. Harissa is a type of sauce and here the recipe uses green peppers to make the sauce, rather than the red you typically find in a pre-made/store bought one. If you follow the recipe as written, you'll end up with a lovely green spicy harissa.
Sam
Wow - this was sensational! We didn’t have olives but I added pepitas and raw sunflower seeds for a bit of crunch.
Sammy
Used 2 jalapeños and it was way too spicy. One is just enough
Shelley
Didn’t have useable olives but had sweetish red grapes which I used instead. Also used 2 seeded jalapeños for the dressing. Was absolutely delicious and we used left over dressing the next night with tuna steaks and brussel sprouts.
Anthony M.
Spectacular! You can make the green harissa even greener by adding a bunch of finely chopped parsley and/or cilantro. Cilantro plays well with the cumin, of course!
CBradbury505
Made this for dinner tonight and it will for sure go in the regular rotation! Only change I made was to add 1 teaspoon of stone ground mustard to the dressing.
Jodie H
Delicious! Next time I’ll use 2 or 3 peppers. I used 5 this time and my family says they are on fire. Wimps, all of them!
ishacooks
Loved this recipe! I made 2-3 modifications that took it to the next level for me!1. I added roughly torn fresh mint leaves to the salad mix (along with arugula and cilantro). It gave the salad a coolness which perfectly balanced the spice of the chickpeas and harissa dressing. 2. I added a couple of diced shallots to the salad mix to which helped introduce a new texture and a bit of a bite, which I loved!3. I added an additional clove of garlic to the harissa, which seriously paid off.
Al Cook
Did not have fresh chilies on hand so I used Thai green chili paste. Keeping this dish on rotation, it was delicious!
Amanda
I would double greens. We love it. Served chicken on the side for non-vegetarians. Also added pepitas and an avocado.
gibby
Try with tofu
ShannonW
4-5 serranos would have been overpowering. I properly roasted/seeded them and 3 was still a bit more than advisable. That said, the rest of the blend of flavors was delicious, and a welcome burst of fresh on a February day. I used canned chicken because I didn't want as much protein and despite reducing the amount it was satisfying. The grocery store was out of arugula, so I gave the more bitter arugula microgreens a try, and it was still well-rounded. Will definitely have again with 2 serranos.
JS
Use 2 Serranos maximum!! Still very spicy. Maybe 3 jalapeños.Feta might be good. I used Kalamata olives which were perfect. Cucumber would be a good addition as suggested. Sweet paprika is fine, don’t need the smoke of smoked paprika.Rotisserie chicken breast is great.Fantastic!
JS
2 serranos are plenty! Or 3 jalapeños. Consider cucumber and feta as suggested. Wonderful recipe.
Rachel
5 serrano peppers was absurdly spicy. My husband and I love spicy, don’t get me wrong. But once we were done actively eating and just had to sit with how spicy it was, we were hurting for a few minutes.
Brooke
Modifications:3 jalapeños, all the skin had to be pretty charred for it to come off easily. 3 chicken thighs. Roasted w salt/pepp, tumeric, coriander. Chopped up pretty small Used mixed greens instead of arugula.Added pistachios Feta would be delish but I didn’t have any.
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