Harissa Chickpea Bowls

Harissa Chickpea Bowls

Jun 25, 2024

To make the bowls

  • 1 Tbsp avocado oil 
  • 3 cups of Chef Hak’s Mighty Greens 
  • ½ tsp salt
  • 1 can chickpeas, rinsed and drained
  • ¼ cup harissa sauce 
  • 1 cup of canned fire roasted crushed tomatoes 
  • ¼ cup of chopped parsley
  • Cooked brown rice for serving 

To make the sauce: 

  • 3 Tbsp tahini
  • The juice of 1 lemon
  • 1 Tbsp olive oil 
  • 1 tsp dijon mustard
  • 4 cloves of garlic, minced
  • ¼ tsp of salt, more to taste  
  • 1-2 Tbsp of water (if needed to make the sauce thinner)


  1. Make the sauce by whisking together the tahini, lemon juice, olive oil, mustard, garlic, and salt. If you would like the sauce to be more runny, add 1-2 Tbsp of water. 
  2. Add 1 tablespoon of avocado oil to a skillet over medium-high heat. Add the Chef Hak’s mighty greens to the pan and saute for 3-5 minutes, stirring often. Top with the roasted garlic sauce and set aside.
  3. Add a little more avocado oil to the hot pan along with the chickpeas and harissa, mix well and saute for 2-3 minutes. Add the fire roasted tomatoes and cook for 5 more minutes. Mix in ½ tsp of salt and fresh parsley. 
  4. To serve: place cooked rice at the bottom of your bow, top with the chickpea mixture, mighty green veggies, and drizzle with the tahini sauce

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