Harissa Cabbage Salad
1 15 oz. can of chickpeas
4 Tbs Harissa Infused Extra-Virgin Olive Oil, divided
1 small lemon, juiced
1/2 fennel bulb, thinly sliced
1 small carrot, thinly sliced
1/4 head of red cabbage, thinly sliced
1/4 cup mint, roughly chopped
2 Tbs Lemongrass Mint White Balsamic Vinegar
2 cloves garlic, minced
Cyprus Flake Salt, to taste [Available at Seasons]
Seasons Pepe e Aglio, to taste
4 oz. Madurat Goat Cheese [Available at Seasons Bethlehem]
Preheat the oven to 350° F.
In a bowl, mix chickpeas with 1 Tbs Harissa Infused Extra-Virgin Olive Oil, then add the Cyprus Flake Salt, Pepe Aglio, and lemon juice. Bake for 10 minutes. Set aside.
Heat 3 Tbs of Harissa Infused Extra-Virgin Olive Oil in a sauté pan over high heat. Add garlic, carrot, fennel, and red cabbage and sautee for 5 minutes.
Remove pan from the heat and add the roasted chickpeas, mint, and balsamic vinegar. Mix well. If desired, top with Madurat cheese. Add additional vinegar or salt to taste.