Layered Chickpea Salad with Roasted Vegetables

Eating the rainbow has never been so easy with this delicious, autumnal Layered Chickpea Salad with Roasted Vegetables. With literal layers and layers of flavour, it’s packed with vegetables. Specifically, roasted and marinated peppers and aubergines, tender Tuscan kale, and plump chickpeas, tossed with a delicious harissa tahini dressing.

Table of Contents

• Introduction
• Ingredient Breakdown
• A Salad That’s All About the Layers
• The Importance of Roasting
• Massaging the Cavolo Nero
• Harissa Tahini Dressing: Creamy, Spicy, and Tangy
• Preserved Lemons: A Bright, Bold Ingredient
• How to Layer the Salad
• Serving Suggestions
• Final Thoughts

Introduction

The beauty of this hearty and flavourful Layered Chickpea Salad lies in its layers. Each one offers a unique texture and taste. With roasted aubergines, sweet pointed peppers, and tender Tuscan kale, it’s balanced perfectly with plump chickpeas and giant couscous. The dressing, a harissa tahini blend, ties it all together with a creamy, smoky punch.

Ingredient Breakdown

For the Salad:

• Aubergines: Roasted until tender with a slightly caramelised exterior, they add richness and depth.
• Sweet pointed peppers: Roasted for sweetness and a touch of smoky flavour.
• Flat-leaf parsley and coriander: Bring brightness and freshness.
• Preserved lemons: Intensely tangy, giving a deep, unique flavour boost to the vegetables.
• Preserved lemon brine: Used to marinate the roasted vegetables, adding a savoury, slightly salty tang.
• Extra-virgin olive oil: Helps meld all the ingredients together and softens the cavolo nero.
• Cavolo nero (Tuscan kale): Massaged to soften, this kale brings a hearty, earthy texture to the salad.
• Giant couscous: Chewy and satisfying, providing a substantial base for the salad.
• Chickpeas: Protein-rich and creamy, balancing the textures of the vegetables.

For the Dressing

• Tahini: Smooth and nutty, it creates the base of the dressing.
• Harissa paste: Spicy and smoky, bringing a North African warmth to the dish.
• Agave nectar (or honey): Sweetness that balances out the heat from the harissa.
• Fresh lemon juice: Sharp and zesty, cutting through the richness of the tahini.
• Garlic: Adds depth and flavour to the dressing.

A Salad That’s All About the Layers

The beauty of this hearty, autumnal salad is its layers, both in flavour and texture. It starts with chickpeas at the base, followed by the roasted vegetables and cavolo nero. Finish with chewy giant couscous and there you have it – a delicious, nutritious and varied salad. The benefits of layering the salad are twofold. On the one hand, it looks great. Layers of colourful vegetables and pulses – you truly are eating the rainbow! On the other hand, layering the salad means there’s no risk of sogginess. Only the chickpeas are submerged in the dressing. This means they get nice and seasoned and prevent the rest of the components from getting mushy. Therefore, this Layered Chickpea Salad is perfect for making ahead.

The Importance of Roasting

When it comes to vegetables, roasting unlocks a whole new level of flavour. The aubergines and sweet pointed peppers are transformed through this simple method. Roasting brings out the natural sweetness in the peppers, while the aubergines develop a rich, melt-in-your-mouth texture. Skipping any oil or seasoning before roasting allows the vegetables to caramelise on their own, enhancing their natural taste without interference. Once roasted, these vegetables are tossed with a preserved lemon marinade. This adds a pop of acidity and brightness that contrasts beautifully with the smokiness.

Massaging the Cavolo Nero

If you’ve ever worked with raw kale, you know it can be a bit tough. This is where massaging comes in—a quick and simple technique that softens the leaves and makes them more tender. Adding a spoonful of the preserved lemon marinade before massaging helps to infuse the kale with flavour while breaking down its fibrous texture. After just a minute of massaging, the cavolo nero wilts slightly, transforming into a silky, flavour-packed layer in this Layered Chickpea Salad.

Harissa Tahini Dressing: Creamy, Spicy, and Tangy

No salad is complete without a good dressing, and this harissa tahini number is one you’ll want to use on everything. It starts with good-quality tahini, which is key. Look for a smooth, rich tahini that isn’t overly bitter—this makes a world of difference. Harissa paste adds a smoky heat, while the lemon juice brightens everything up with its zesty kick. The agave nectar (or honey, if you prefer) balances out the spice, bringing a slight sweetness that ties it all together. The dressing may seem like it’ll split at first, but keep whisking, and it’ll come together into a smooth, creamy sauce.

If you love this dressing, try my Harissa Tahini Potato Salad – you’ll love them!

Preserved Lemons: A Bright, Bold Ingredient

Preserved lemons may seem like an exotic ingredient, but they’re becoming more readily available and are well worth seeking out. If you’re UK based, Belazu and/or Odysea preserved lemons are stocked in Waitrose, Sainsbury’s and Tesco. They add a salty, tangy punch that’s hard to replicate with anything else. In this Layered Chickpea Salad recipe, the preserved lemons and their brine serve as the perfect marinade for the roasted vegetables, infusing them with a citrusy vibrancy. Finely chopped and tossed with fresh herbs and olive oil, the preserved lemons lift the whole salad, providing complexity and brightness that balances the earthy, smoky flavours of the vegetables.

How to Layer the Salad

The beauty of a layered salad is that it can be prepared ahead of time, making it a great option for meal prep or a dinner party. The trick is to layer it thoughtfully, ensuring the more robust ingredients are at the bottom, where they can soak up the dressing without getting soggy, and lighter ingredients, like the couscous, sit on top.

For this Layered Chickpea Salad, start by pouring the dressing into the bottom of a large glass jar – this is the specific jar I use in the recipe video. This allows the chickpeas and roasted vegetables to soak up all that flavour as they sit. Follow with the chickpeas, then the roasted peppers, aubergines, cavolo nero, and finish with the couscous. When you’re ready to serve, simply flip the jar over into a large salad bowl, give it a good toss, and top with fresh parsley and lemon wedges for an extra burst of freshness.

Serving Suggestions

This layered chickpea salad makes a perfect side dish for a gathering or can be served as a main for a light, nutritious meal. The flavours are bold and well-rounded, making it versatile enough to stand alone. If you’re looking to bulk it up even more, try serving it with some grilled flatbreads or a bowl of hummus on the side.

For an added touch, serve with extra lemon wedges and a sprinkle of fresh herbs. The lemon wedges allow everyone to add a little extra zing to their plate, and the fresh parsley offers a final burst of colour and brightness.

Final Thoughts

This Layered Chickpea Salad with Roasted Vegetables is the perfect way to embrace the cooler months while still keeping things light and fresh. With its layers of roasted aubergines and peppers, tender kale, chewy couscous, and creamy chickpeas, it’s a salad that’s as satisfying as it is delicious. The harissa tahini dressing ties everything together with its creamy, spicy goodness, while the preserved lemons and fresh herbs bring brightness and complexity to each bite. Whether you’re serving it at a gathering or prepping it for meals throughout the week, this salad is sure to impress.