Harissa Macaroni Salad with Roasted Chickpeas

• •8 oz elbow macaroni
• •15 oz canned chickpeas, drained, rinsed, and patted dry
• •3 tablespoon olive oil
• •0.5 teaspoon cumin powder
• •0.5 teaspoon smoked paprika
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •2 tablespoon harissa paste
• •0.5 cup plain Greek yogurt
• •2 tablespoon fresh lemon juice
• •1 clove garlic, minced
• •0.3 cup red onion, finely diced
• •0.5 cup cucumber, deseeded and diced
• •0.5 cup red bell pepper, diced
• •0.3 cup fresh parsley, chopped
• •2 tablespoon fresh mint, chopped
• • to taste salt
• • to taste black pepper, freshly ground

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, toss the drained and patted dry chickpeas with 1 tablespoon of olive oil, cumin powder, smoked paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread them in a single layer on the prepared baking sheet.

3. 3

   Roast the chickpeas for 15-20 minutes, or until golden brown and crispy, stirring halfway through. Set aside to cool.

4. 4

   While the chickpeas are roasting, cook the elbow macaroni according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool down. Set aside.

5. 5

   In a large bowl, whisk together the harissa paste, plain Greek yogurt, fresh lemon juice, minced garlic, and the remaining 2 tablespoons of olive oil. Season with salt and black pepper to taste. If the dressing is too thick, you can add a tablespoon of water or pasta cooking water to reach your desired consistency.

6. 6

   Add the cooled macaroni, diced red onion, diced cucumber, diced red bell pepper, chopped fresh parsley, and chopped fresh mint to the bowl with the dressing. Toss gently to combine, ensuring everything is well coated.

7. 7

   Fold in the roasted chickpeas. Taste and adjust seasonings as needed.

8. 8

   Serve immediately or chill for at least 30 minutes to allow the flavors to meld. This salad can be served warm or chilled.

Chef's Tips

• 💡Adjust the amount of harissa paste to your preferred spice level. Start with 1 tablespoon for mild, and add more for a spicier kick.
• 💡Ensure the macaroni is completely cooled before mixing with the dressing to prevent the dressing from becoming oily or separating.
• 💡For best flavor, make the salad an hour or two ahead of time and chill it. The flavors will deepen as they meld.
• 💡If you prefer a creamier salad, add an extra tablespoon or two of Greek yogurt to the dressing.
• 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.