I’ve been on a salad-and-greens kick lately. It happens every year when the weather warms up. I start craving crunchy and hearty raw greens, and if I go a day without them I feel incomplete. I recently bought a juicer, and have been drinking green juice in the morning. You know, gettin’ my green goddess glow on 🙂
Still, I don’t love greens enough to munch on them on their own. They benefit from some added pizazz from other veggies, beans, seeds, and fat!
This Harissa Tahini Wrap/Salad is one of my favorite meals. In case you weren’t aware, I’m obsessed with tahini. I go through a minimum of one container a week. Minimum! Usually I use it to make sauces like the harissa tahini one I use in this salad, or for tahini cookies (that recipe is in my new cookbook). Tahini is simply sesame seeds ground up into a paste, and sesame seeds are a fantastic source of calcium (so are dark leafy greens, BTW), vitamin E, B vitamins, magnesium, potassium, and iron. They are also considered a healthy fat, and aid in the absorption of certain nutrients in greens!
Perhaps the real star of this salad is the harissa. Have you used this spicy condiment yet?
Harissa is a Tunisian red chili pepper paste. Traditionally it is used to marinate meats and vegetables, but it is fantastic in sauces as well. In addition to the sauce in this recipe, there’s one I love to use for my beet burgers, which is harissa mixed with ketchup. Serve that with a drizzle of tahini and Oh Oh Oh!!!
As you can see in the video, this dish is super duper easy to make! It stays fresh for about 3 days in the fridge, so don’t be afraid to make a large batch. Feel free to serve it in romaine leaves or with chopped romaine. Really depends on whether you feel like using a fork or not 🙂
Do you have any favorite Spring salads, or uses for Harissa? I would LOVE to hear them. Share in the comment section!
- 2 cups cooked quinoa
- 1 cup black beans + 1 cup chickpeas, fresh or canned
- 1 large carrot, shredded
- ½ cup parsley, chopped
- 2 tbsp red onion, minced
- 1 tsp coriander
- 2 tsp cumin
- 1 tsp sea salt
- 1 tsp black pepper
- 1 bunch of romaine leaves
- toasted pumpkin seeds (I forgot to add them for the photo)
- Harissa tahini sauce
- ¼ cup tahini
- 2 tbsp [url href=”http://Harissa Roasted Almonds with Mina Harissa” target=”_blank”]spicy Harissa paste[/url] (add less if you don’t like spicy)
- juice of half a lemon (about 2 tbsp)
- 2 tbsp water
- Place all of the ingredients in a large mixing bowl, and stir well to combine.
- Season with more salt to taste.
- For a salad, chop the romaine leaves and toss them with the quinoa mix. To make wraps, scoop quinoa mix into the center.
- Top with a drizzle of the tahini harissa sauce.
- Alternatively, you can stir the tahini harissa sauce into the quinoa mix.
- Top the salad or wraps with toasted pumpkin seeds.
- Place the sauce ingredients in a jar, tightly twist on the lid, and shake until it is creamy.
- Drizzle the sauce over the salad/wraps, or stir it into the quinoa and beans (that’s what I did for the photos).