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Prepare the vegetables: Dice the cucumber into small cubes. Halve or quarter the cherry tomatoes. Dice the red bell pepper.

In a large bowl, combine the rinsed and drained chickpeas, chopped mixed greens, diced red bell pepper, diced cucumber, halved cherry tomatoes, and crumbled feta cheese.

Prepare the dressing: In a separate jar or small bowl, combine the harissa paste, honey, lemon juice, and salt.

Use an immersion blender to thoroughly mix the dressing ingredients until smooth and well combined. Alternatively, whisk vigorously until emulsified.

Pour the prepared hot-honey harissa dressing over the ingredients in the large salad bowl.

Add the chopped fresh cilantro (if using) and sprinkle the sesame seeds over the salad.

Using a large spoon or gloved hands, thoroughly mix all the ingredients in the bowl until everything is evenly coated with the dressing.

Serve immediately or transfer to airtight glass containers for meal prep. The flavors will meld and deepen over time.


Prepare the vegetables: Dice the cucumber into small cubes. Halve or quarter the cherry tomatoes. Dice the red bell pepper.

In a large bowl, combine the rinsed and drained chickpeas, chopped mixed greens, diced red bell pepper, diced cucumber, halved cherry tomatoes, and crumbled feta cheese.

Prepare the dressing: In a separate jar or small bowl, combine the harissa paste, honey, lemon juice, and salt.

Use an immersion blender to thoroughly mix the dressing ingredients until smooth and well combined. Alternatively, whisk vigorously until emulsified.

Pour the prepared hot-honey harissa dressing over the ingredients in the large salad bowl.

Add the chopped fresh cilantro (if using) and sprinkle the sesame seeds over the salad.

Using a large spoon or gloved hands, thoroughly mix all the ingredients in the bowl until everything is evenly coated with the dressing.

Serve immediately or transfer to airtight glass containers for meal prep. The flavors will meld and deepen over time.
