Chickpea-Chicken Salad With Green Harissa Dressing

Preparation

1. Step 1

   Prepare the dressing: If you have a gas range, turn burner to medium high. Use tongs to hold a green chile carefully about 1 to 2 inches over the open flame for about 60 seconds on each side until the skin is charred. Repeat the same process for each green chile. Alternatively, you can also roast the chiles in the oven under the broiler for 3 to 5 minutes on each side until their skin is charred.

2. Step 2

   Let the chiles rest until they’re cool enough to handle, then use your hands or a butter knife to roughly remove the skins and seeds from the chiles, discard, then chop the flesh very finely with a knife.

3. Step 3

   In a medium mixing bowl, combine the chopped chiles, Greek yogurt, cumin, olive oil, garlic, lemon juice, honey, salt and black pepper. If the consistency of the dressing seems too thick, don’t hesitate to add in a tablespoon or two of water to loosen it. Taste and adjust the seasoning with more salt if necessary.

4. Step 4

   Make the chickpeas: Heat the olive oil in a medium (10-inch) skillet over low. Add the chickpeas, cumin, paprika, salt and chile powder, if using. Cover with a lid and let cook until the chickpeas are warm and soft, about 5 to 7 minutes. Remove from the heat and keep on the side, covered, until ready to serve.

5. Step 5

   Assemble the salad: In a large shallow bowl, arrange the arugula and cilantro. Scatter the chicken and the chickpeas on top of the leaves. Top with the tomatoes and olives. Garnish with more cilantro. Serve with the dressing on top or on the side.