Chickpea Sumac Harissa Maple Salad: A Fusion of Bold Flavors and Rich Traditions

Salads are often perceived as light and simple, but this Chickpea Sumac Harissa Maple Salad shatters that notion with its vibrant mix of bold flavors and nourishing ingredients. This recipe comes from my cousin’s cooking class, where our family comes together with culinary creativity and cultural appreciation. The use of sumac and harissa ties this salad to Middle Eastern and North African cuisines, while maple syrup offers a distinctly North American touch. Together, they create a dish that’s both complex and comforting. Join us as we explore the cultural significance behind these ingredients and dive into a recipe that’s as satisfying as it is colorful.

Sumac and harissa are key players in Middle Eastern and North African cuisines, offering tangy and spicy profiles that elevate even the simplest dishes. Harissa, originating from Tunisia, represents the region’s love for bold, complex flavors. Sumac, derived from dried berries, has been a staple in Levantine cooking for centuries, known for its citrusy brightness. Combining these ingredients with maple syrup, which stems from Canadian and North American culinary heritage, creating a cross-cultural fusion that highlights the universality of flavor experimentation. This dish not only bridges continents but also tells a story of how traditional ingredients adapt and evolve in new contexts.

Quick Recipe Overview

• Dish: Chickpea Sumac Harissa Maple Salad

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Serves: 4

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Ingredients

• For the Roasted Veggies:

  • 1 sweet potato, diced: Adds natural sweetness and heartiness.

  • 15 oz can chickpeas: A staple in Middle Eastern cuisine, packed with protein.

  • 2 large carrots, diced: Contributes crunch and a mild, earthy flavor.

  • 1 red onion, peeled and diced: Enhances sweetness and depth when roasted.

• For the Salad Base:

  • Bundle of lettuce, kale, spinach, and/or mixed greens: A fresh foundation for the salad.

  • ½ English cucumber, sliced into thin quarters: Adds a refreshing crunch.

• For the Marinade:

  • 2 tbsp harissa paste: A fiery North African chili paste that brings heat and depth.

  • 2 tbsp sumac: A tangy spice commonly used in Middle Eastern dishes.

  • 2 tbsp maple syrup: Balances the spiciness with subtle sweetness.

  • Ground cinnamon, salt, and pepper to taste: Adds warmth and seasoning.

• For the Dressing:

  • 2 tbsp tahini: A creamy sesame paste that enriches the dressing.

  • 2 tbsp sumac

  • 2 tbsp maple syrup

  • 2 tbsp harissa paste

  • 2 tsp mustard: Adds a tangy, sharp flavor.

  • Aquafaba (reserved chickpea liquid) or water: Adjusts the consistency.

  • Salt and pepper to taste

• Optional Toppings:

  • Goat cheese, walnuts, and/or raisins: Add creaminess, crunch, and sweetness.

• For the Bread:

  • French baguette: A crispy accompaniment.

  • 3 garlic cloves, minced

  • Olive oil: For pan-frying the bread.

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 425°F (220°C).

2. Prepare the Veggies:

   • Dice the sweet potato, carrots, and red onion. Place them in a mixing bowl.

3. Mix the Marinade:

   • In a small bowl, combine harissa paste, sumac, maple syrup, cinnamon, salt, and pepper.

   • Pour the marinade over the diced veggies, tossing to coat evenly.

4. Roast the Veggies:

   • Spread the marinated veggies on a baking sheet in a single layer.

   • Roast in the oven for 40 minutes, stirring them at the 20-minute mark to ensure even cooking.

5. Make the Dressing:

   • In a small jar, combine harissa paste, sumac, tahini, maple syrup, mustard, aquafaba (or water), salt, and pepper. Shake well to emulsify.

6. Assemble the Salad:

   • Toss the salad greens and cucumber with the dressing in a large bowl.

   • Arrange in individual bowls, topping each with roasted veggies and optional goat cheese, walnuts, or raisins.

7. Prepare the Bread:

   • Spread minced garlic and olive oil on baguette slices.

   • Pan-fry until golden and crispy. Serve alongside the salad.

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Pro Tips and Customizations

• Salad dressing bottle optional, however many of us may already have one store in the back of our pantries.​

• For this flavorful spring salad, expired chili garlic paste may qualify as a partial substitute for Harissa paste.

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Try This at Home and Share!

This Chickpea Sumac Harissa Maple Salad is a celebration of culinary diversity and creativity. With its vibrant flavors and nourishing ingredients, it’s sure to become a favorite in your recipe rotation. Happy cooking!