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RECIPE STORY

Harissa Pasta Salad

by

dairyfree
vegan
lowfat
fibrerich
highprotein
Step 1Part 1

Toss diced aubergines with oil in a baking tray and roast them for 15 minutes at 190 °C (375 °F).

Step 1Part 2

Then, add halved tomatoes and cook for 10 more minutes.

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Step 2

Cook the pasta in a pot of boiling water, drain it, and save some of the cooking water for the sauce.

Step 3Part 1

Combine harissa sauce, parsley, lemon zest and juice in a bowl.

Step 3Part 2

Add the pasta, followed by a few spoonfuls of the cooking water and toss well.

Step 4

Finally, stir in the roasted vegetables, drained chickpeas, and serve.

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