Vegan Harissa Salad Recipe
3-4
50 minutes
This Vegan Harissa Salad is a vibrant, flavour‑packed option for a healthy lunch or light dinner, loaded with harissa‑roasted vegetables and crispy roasted chickpeas for extra protein and texture. It’s an ideal meal‑prep vegan salad to take to work, and it tastes delicious served hot or cold. We’ve used a bulgur wheat mix with red quinoa for a nutritious base, but this recipe is incredibly flexible – swap in couscous, rice or quinoa depending on what you have in the cupboard.
You can also switch up the vegetables to use whatever needs eating, making this a brilliant easy plant‑based recipe for reducing food waste while enjoying big, bold flavours.
Method
-
1
Preheat the oven to 180°C.
-
2
Chop up your vegetables into chunks and place in a large roasting dish. Add a tin of drained chickpeas. Sprinkle over the harissa powder and season generously with salt.
-
3
Pour over the Mellow Yellow Rapeseed Oil and balsamic vinegar and mix everything until well coated.
-
4
Roast in the oven for 30-40 minutes until all the vegetables have been cooked through.
-
5
Meanwhile, cook your bulgar wheat and quinoa mix according to packet instructions and serve with the vegetables.
Ingredients
-
2 yellow peppers
-
1 head of broccoli
-
3 small red onions
-
1 small butternut squash
-
1 tin of drained chickpeas
-
2 tsp harissa powder
-
Salt
-
100ml Mellow Yellow cold pressed rapeseed oil
-
2 tbsp balsamic Vinegar
-
250g Bulgur wheat with white & red quinoa (or other grain of your choice)
-
½ vegetable stock cube
