Warm Chickpea, Red Pepper, and Spinach Salad with Harissa
Time: 1 hour. To create this bright-tasting but sultry salad, Dan Petrie starts with classic Moroccan roasted vegetables and then adds fresh spinach and a sherry vinaigrette.
- Servings: 6
Source: Sunset Magazine
Ingredients
- Vinaigrette
- tablespoon sherry vinegar
- tablespoon Dijon mustard
- teaspoon kosher salt
- teaspoon freshly ground black pepper
- to 4 tsp. harissa*
- tablespoons extra-virgin olive oil
- Salad
- medium red bell pepper
- medium yellow bell pepper
- tablespoons olive oil
- medium eggplant, cut into 1/2-in. cubes
- can . chickpeas , rinsed and drained
- About 3/4 tsp. kosher salt
- About 3/4 tsp. freshly ground black pepper
- bag baby spinach
- large fresh mint leaves, stacked and cut crosswise into thin ribbons
- minced red onion, rinsed and drained