Sardine, chickpea and harissa salad from The Guardian Cook supplement, October 1, 2016: Easy Ottolenghi by Yotam Ottolenghi

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Notes about this recipe

  • KarinaFrancis on November 13, 2023

    An almost pantry dish using tinned chickpeas and tinned fish (I used tuna instead of sardines). I thought the harissa onions were really tart but when I mixed it with the salad ingredients it was perfect. I also added some avocado because I had one on hand.

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