Harissa Chicken Protein Salad Bowls 

Wed, 9 September 2026

Harissa Chicken Protein Salad Bowls 

Makes: 4 meal-prep portions 
Preparation: 20 minutes 
Cooking: 25 minutes 

Harissa chicken 

• 600g skinless chicken breasts 

• 30g harissa paste 

• 15g honey 

• 15ml olive oil 

• 15ml lemon juice 

• 1 tsp smoked paprika 

• Salt & Pepper  

Crispy chickpeas 

• 240g chickpeas, drained weight 

• 10ml olive oil 

• 1 tsp smoked paprika 

• 1 tsp ground cumin 

• Pinch of garlic powder 

• Salt & Pepper  

Lemon and herb Quinoa 

• 200g dry quinoa 

• 400ml chicken or vegetable stock 

• 15ml lemon juice 

• 10ml olive oil 

• 10g fresh parsley, finely chopped 

• 10g fresh mint, finely chopped 

• Salt & Pepper  

Salad 

• 160g red cabbage, finely shredded 

• 150g cucumber, diced 

• 200g cherry tomatoes, halved 

• 120g carrot, grated or cut into ribbons 

• 150g roasted red peppers, sliced 

• 80g baby spinach or rocket 

• 80g pickled red onion 

• 80g pomegranate seeds 

• 80g feta, crumbled 

Lemon yoghurt dressing 

• 200g Greek yoghurt 

• 15g Dijon mustard 

• 15g honey 

• 20ml lemon juice 

• 2g lemon zest 

• 5g garlic, finely grated 

• 10g fresh mint or parsley, finely chopped 

• Salt & Pepper  

• 5g harissa paste, optional 

Method

Prepare the chicken 

Mix the harissa, honey, olive oil, lemon juice, smoked paprika, salt and pepper. Add the chicken and coat thoroughly. Leave to marinate while you prepare the remaining ingredients.

Roast the chickpeas 

Heat the oven to 200°C fan. Pat the chickpeas completely dry, then toss with the olive oil, smoked paprika, cumin, garlic powder and salt. 

Spread them on a lined baking tray and roast for 20–25 minutes, shaking the tray halfway through, until golden and crisp.

Cook the chicken 

Place the chicken on a lined tray and roast at 200°C fan for approximately 18–22 minutes, or until the centre reaches at least 75°C. Alternatively, cook it in a hot frying pan for approximately 5–6 minutes per side. 

Rest for five minutes before slicing.

Make the Quinoa 

Rinse the quinoa thoroughly under cold water. Add it to a saucepan with the stock, bring it to a boil, then cover and simmer gently for 15 minutes. Remove from the heat and leave covered for another 5 minutes.  

Fluff it with a fork, then mix through the lemon juice, olive oil, parsley, mint, salt and pepper. Allow it to cool before assembling the bowls.

Make the dressing 

Whisk together the yoghurt, mustard, honey, lemon juice, zest, garlic, herbs, salt and pepper. Add enough water to create a pourable consistency. 

For a colourful finish, lightly swirl through the additional harissa without fully incorporating it.

Assemble 

Divide the quinoa and spinach between four bowls. Arrange the cabbage, cucumber, tomatoes, carrot, roasted peppers and sliced chicken in individual sections. 

Finish with the feta, pomegranate, pickled onion and crispy chickpeas. Drizzle over the yoghurt dressing immediately before serving.