Chickpeas and Greens with Harissa Vinaigrette

• portions: Serves 4

Ingrédients

2 Tosp. mila or spicy nanose

2 Tbsp. fresh lemon juice

1 Tbsp. minced shallot

2 tsp. honey

¾ tsp. kosher salt

¼ cup olive oil

1 (15-oz.) can unsalted chickpeas, drained and rinsed

1 medium carrot, peeled into ribbons

1 cup halved cherry tomatoes

2 Tbsp. chopped fresh mint

1 Tbsp. chopped fresh dill

1 (5-oz.) pkg. mixed baby arugula and baby spinach

3 oz. feta cheese, crumbled (about

¾ cup)

½ cup roasted, unsalted almonds,

coarsely chopped

Instructions

Stir together harissa, lemon juice, shallot, honey, and salt in a large bowl.

Slowly whisk in oil until fully combined.

Stir in chickpeas, carrot, tomatoes, mint, and dill. Add greens, tossing to coat.

Place salad evenly on plates and sprinkle with feta and almonds.

SERVES 4 (serving size: about 2½ cups)

CALORIES 416; FAT 28g (sat 6g, unsat 20g);

PROTEIN 13g; CARB 29g; FIBER 7g; SUGARS 8g