A filling salad with big Mediterranean flavors, this bean salad is a cinch to throw together. A blend of different spices and chiles, store-bought harissa paste is an easy way to add a ton of flavor to a dish.
Recipe courtesy of Young Sun Huh
25 min
25 min
6 to 8 servings (6 cups)


  • 1/3 cup olive oil
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon harissa
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • Two 15-ounce cans chickpeas, drained and rinsed (3 1/2 cups)
  • 1 cup halved or quartered cherry tomatoes, depending on size (about 8 ounces)
  • 1/2 cup picked fresh parsley leaves, roughly chopped
  • 1/2 cup crumbled feta (about 4 ounces)
  • 1/3 cup pitted oil-cured black olives, torn in half
  • 2 stalks sliced celery and any yellow leaves from the celery heart 
  • 2 stalks sliced celery and any yellow leaves from the celery heart
  • 1/2 small red onion, cut in 1/4-inch dice


Whisk together the olive oil, lemon zest, lemon juice, harissa, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the chickpeas, tomatoes, parsley, feta, olives, celery, celery leaves and onions to the bowl. Toss and check for seasoning. Add more salt and pepper if desired.

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