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Harissa Bean Salad

Harissa Bean Salad

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Yes, you can use North African harissa in a salad with a Mexican feel – experimentation welcome!
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Ingredients

  • 60g radishes, thinly sliced
  • 1 small red onion, finely diced
  • 2 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 400g cannellini beans, drained and rinsed
  • 400g chickpeas, drained and rinsed
  • 400g black beans, drained and rinsed
  • ½ cucumber, diced into 1cm cubes
  • 15g mint, leaves picked and roughly chopped
  • 15g coriander, roughly chopped
  • 15g parsley, roughly chopped
  • 50g rocket salad
  • 1 ripe avocado, finely sliced
  • 1 red chilli, finely sliced, optional
  • 1 pack wholemeal tortillas, to serve
  • 2 tbsp harissa paste, for the dressing
  • 1 tbsp agave nectar, for the dressing
  • 1 lemon, juiced for the dressing
  • 3 tbsp extra virgin olive oil, for the dressing

Method

Step 1

In a small mixing bowl, combine the radish, onion, vinegar and sugar. Stir and set aside for 10 mins. In a large mixing bowl add the cannellini beans, chickpeas, black beans, cucumber, herbs and rocket, and mix well.

Step 2

In a small jug or jar, whisk all the dressing ingredients together with a fork.

Step 3

Add the pickled radish and onion to the big bowl – toss through and season. Put the salad onto a large platter, then top with the avocado and chilli, if using, and drizzle over the harissa dressing. Serve with toasted wholemeal tortillas if you want.

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