Recipe: Chickpea, Feta and Olive Salad with Harissa Dressing (North African)

CHICKPEA, FETA AND OLIVE SALAD

FOR THE SALAD:
2 cans (15 ounces each) chickpeas, rinsed and drained
5 oz. feta cheese, cut into cubes
8 oz. cherry tomatoes
2 oz. pitted black olives
4 tablespoons chopped flat leaf parsley
Salad greens (for serving)
FOR THE DRESSING:
5 tablespoons olive oil
1 tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons Harissa (recipe follows)
Salt (to taste)

Place the chickpeas in a bowl and add the feta cheese cubes.

Unless the cherry tomatoes are very small, cut them in half and add to the chickpeas and feta cheese. Add the black olives and parsley.

TO MAKE THE DRESSING:
In a bowl whisk together the olive oil, lemon juice, garlic, Harissa and salt.

TO PREPARE SALAD:
Pour the dressing over the chickpea and tomato mixture and mix gently together. Arrange the salad greens on 6 plates and pile the salad on top. Serve immediately.

HARISSA

12 dried red chiles
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 cloves garlic, peeled
1/2 teaspoon salt
4 to 6 tablespoon olive oil

Discard the stems and seed from the chiles, then place in a bowl and cover with boiling water. Leave to soak 30 minutes until softened.

In a heavy skillet, heat the coriander and cumin seeds until they smell aromatic. Grind to a powder in a grinder.

Drain the chiles and place in a blender with the garlic, coriander mixture and salt. Blend together, trickling in the olive oil until the sauce has a mayonnaise-like consistency.

To store the Harissa, transfer to a screw-top jar and pour a thin layer of olive oil over the top. Refrigerate up to 2 weeks.

Makes 6 servings salad
Adapted from source: The Book of North African Cooking by Lesley MacKley