Perhaps the real star of this salad is the harissa. Have you used this spicy condiment yet? Harissa is a Tunisian red chili pepper paste. Traditionally it is used to marinate meats and vegetables, but it is fantastic in sauces as well. This dish is super duper easy to make! It stays fresh for about 3 days in the fridge, so don’t be afraid to make a large batch. Feel free to serve it in romaine leaves or with chopped romaine. Really depends on whether you feel like using a fork or not
Harissa Tahini Romaine Wraps and Salad [Vegan]
- 2 cups cooked quinoa
- 1 cup black beans + 1 cup chickpeas, fresh or canned
- 1 large carrot, shredded
- ½ cup parsley, chopped
- 2 tbsp red onion, minced
- 1 tsp coriander
- 2 tsp cumin
- 1 tsp sea salt
- 1 tsp black pepper
- 1 bunch of romaine leaves
- toasted pumpkin seeds
- ¼ cup tahini
- 2 tbsp spicy Harissa paste (add less if you don't like spicy)
- juice of half a lemon (about 2 tbsp)
- 2 tbsp water
- Place all of the ingredients in a large mixing bowl, and stir well to combine.
- Season with more salt to taste.
- For a salad, chop the romaine leaves and toss them with the quinoa mix. To make wraps, scoop quinoa mix into the center.
- Top with a drizzle of the tahini harissa sauce.
- Alternatively, you can stir the tahini harissa sauce into the quinoa mix.
- Top the salad or wraps with toasted pumpkin seeds.
- Place the sauce ingredients in a jar, tightly twist on the lid, and shake until it is creamy.
- Drizzle the sauce over the salad/wraps, or stir it into the quinoa and beans