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Vibrant Nourish Bowl Recipe Easy Harissa Chickpeas Citrus Salad

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A colorful and fresh nourish bowl featuring spicy, smoky harissa chickpeas paired with a bright, crisp citrus fennel salad. Perfect for a quick, healthy, and satisfying meal.

Ingredients

Scale
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed
  • 2 tbsp harissa paste
  • 1 tbsp olive oil (extra virgin)
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 medium fennel bulb, thinly sliced
  • 1 large orange, peeled and segmented
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, chopped
  • 1 tsp honey or maple syrup (optional)
  • Salt and pepper, to taste
  • 1 cup cooked quinoa or brown rice
  • 1/2 avocado, sliced
  • 1/4 cup toasted pumpkin seeds or almonds
  • Optional: crumbled feta or vegan cheese for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a mixing bowl, toss the rinsed chickpeas with olive oil, harissa paste, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the chickpeas on the baking sheet in a single layer. Roast in the oven for 25-30 minutes, shaking the pan halfway through, until crisp on the outside with slightly browned edges.
  4. While chickpeas roast, thinly slice the fennel bulb and place in a bowl.
  5. Segment the orange by cutting away the peel and pith, then slicing between the membranes to release the segments. Add to the fennel bowl.
  6. In a small bowl, whisk together lemon juice, olive oil, honey (if using), salt, and pepper. Pour over the fennel and orange, toss gently to coat, then stir in chopped parsley.
  7. Cook quinoa or brown rice according to package instructions. Fluff with a fork and let cool slightly.
  8. Assemble the bowl starting with quinoa or rice, add harissa chickpeas, spoon over the citrus fennel salad, and top with avocado slices and toasted pumpkin seeds. Add crumbled feta or vegan cheese if desired.
  9. Serve immediately or chill slightly if preferred.

Notes

Pat chickpeas dry before roasting to ensure crispiness. Roast at high temperature and avoid overcrowding the pan. Salad can be made up to 2 hours ahead and tossed again before serving. Adjust harissa paste amount to control spice level. For dairy-free, omit cheese or use vegan alternatives. For grain-free, skip quinoa or rice and add extra salad and chickpeas.

Nutrition

Keywords: harissa chickpeas, nourish bowl, citrus fennel salad, healthy lunch, plant-based, gluten-free, dairy-free, quick recipe

Find it online: https://blairrecipes.com/vibrant-nourish-bowl-recipe-easy-harissa-chickpeas-citrus-salad/