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Spicy Chickpea Salad with Harissa Dressing Ingredients Salad 400 g tin of chickpeas (drained) carrot (grated) 2 large plum tomatoes (diced) cucumber (skinned and de-seeded) small red onion (finely diced) Dressing 3 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar 2 teaspoon Belazu rose harissa paste 2 tablespoon pomegranite juice salt and pepper Instructions Drain the chickpeas and combine with the remaining salad ingredients in a large bowl

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