Chickpea-Chicken Salad with Green Harissa Dressing

cooking.nytimes.com

Shawna Darling

I love food. I love cooking.

subheading: FOR THE GREEN HARISSA DRESSING:

4 to 5 green chiles, such as jalapeño or serrano

¼ cup Greek yogurt

1½ teaspoons ground cumin

5 tablespoons extra-virgin olive oil

2 garlic cloves, pressed or finely chopped

2 tablespoons lemon juice

½ teaspoon honey

½ teaspoon fine sea salt

¼ teaspoon black pepper

subheading: FOR THE CHICKPEAS:

2 tablespoons extra virgin olive oil

1 (14-ounce) can chickpeas, drained

1 teaspoon ground cumin

1 teaspoon sweet paprika

½ teaspoon fine sea salt

¼ teaspoon chile powder, such as ground cayenne (optional)

subheading: FOR THE SALAD:

2 cups arugula or rocket

½ cup roughly torn fresh cilantro leaves, and more for garnish

2 heaping cups boneless cooked chicken (such as rotisserie, grilled or poached), roughly chopped or torn and seasoned lightly with salt

½ cup cherry-tomato halves, seasoned lightly with salt

½ cup pitted Kalamata or Castelvetrano olives

Directions at cooking.nytimes.com

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