Harissa Hummus Noodle Salad with Chicken and Chutney (Recipe * Sponsored)

Thanksgiving is fast approaching, and the flavors of roasted turkey, creamy mashed potatoes, and tangy cranberry sauce are about to take over our lives for a few days. In preparation for Thanksgiving, I like to step off the continent and travel to flavours from around the world so that I am ready to delve into the meat and potatoes come Thanksgiving. Dreamfields Pasta has asked me to create a Middle Eastern style recipe.  So, I put together a basket full of specific ingredients and came up with this noodle salad.

In my Middle Eastern basket is a tin of Harissa, some chick peas, garlic, chutney, chicken, peanut butter, carrots and lemons.

This recipe is a play on a typically Asian cold noodle salad with a peanut sauce. Instead of a classic peanut sauce it has a chickpea “dressing” that coats the pasta. The peanut butter replaces tahini that you would find in a classic Middle Eastern Hummus. The Major Grey’s chutney provides a little sweetness, the lemons give the salad some brightness and the harissa provides the heat.

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HARISSA HUMMUS NOODLE SALAD WITH CHICKEN AND CHUTNEY

Preparation Time: 15 minutes

Cook Time: 10 to 12 minutes

  •  1/2 box Dreamfields Spaghetti
  • 1 cup chickpeas, rinsed and drained
  • 1/2 cup water
  • medium lemon, zested and juiced, divided
  • 1 tablespoon olive oil
  • 1 tablespoon smooth peanut butter
  • 1clove garlic, minced
  • Salt
  • tablespoons Major Grey’s chutney (see notes)
  • 1 rotisserie chicken breast, skin removed, shredded (see notes)
  • 1 1/2 cups shredded carrots
  • 1 to 2 tablespoons harissa
  • Lemon slices (optional)
  1. Cook pasta according to package directions. Place pasta in large bowl; set aside.
  2. Place chickpeas, water, half of lemon juice, the olive oil, peanut butter, garlic and salt, as desired in blender or food processor container. Process until blended completely. Slowly add additional water, up to one tablespoon, if thinner consistency is desired; set aside.
  3. Place chutney and remaining lemon juice in small microwave-safe bowl; cover with plastic wrap. Microwave on HIGH, checking at 30 second intervals, just until chutney mixture begins to soften. Uncover and stir. Pour over shredded chicken; stir to combine.
  4. Add chickpea mixture to pasta; toss to coat well. Add chicken and carrots; toss to combine well. Add harissa to pasta; toss until harissa is well mixed into pasta. Sprinkle with the lemon zest. Garnish with lemon slices, if desired.

Makes 4 servings.

Note: Grilled, pan-fried or roasted boneless skinless chicken breast can be substituted.

For a vegan/vegetarian option, replace the chicken with fried or grilled tofu.

Other chutney can be substituted. Adjust harissa to taste, depending on heat level of the chutney.

Nutrition information (1/4 of recipe): 390 calories; 23 g protein; 57 g carbohydrates; 9 g total fat; 1 g saturated fat; 40 mg cholesterol; 370 mg sodium; 9 g total dietary fiber.

 Enter to win a family pack of pasta and a $25 gift card from Dreamfields here.
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22 Comments Add yours

  1. Jeffrey says:

    I would probably use the lasagna noodles the most. I love a big pan of lasagna and on those busy nights we make roll-ups.

    Like

    1. leahklein says:

      Love lasagna! Such a great comfort food!

      Like

  2. Rotini would be the most used in my family.

    Like

  3. I’m loving this giveaway from Dreamfields. Finding so many new recipes. Gives me new ideas and gets me away from my standard rotini and sauce

    Like

  4. Jennifer Essad says:

    we love chickpea and hummus, your recipe sounds amazing can’t wait to try it

    Like

  5. Jennifer Essad says:

    I use Linguine noodles the most, love all of Dreamfields pasta though

    Like

  6. floridagld says:

    We love pasta and make it several times a week. I use elbows and linquini equally the most.
    Thanks

    Like

  7. floridagld says:

    Hum my comment didn’t go through..we love pasta I use all shapes ..elbows and linquini is what I use the most equally
    Thanks

    Like

  8. tlcfromtn says:

    I would use Angel hair pasta the most

    Like

  9. I was surprised that Dreamfields doesn’t make more pasta shapes. I like the rotini and angel hair in their pasta.

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  10. Dawn Monroe says:

    I know its not fancy but I mostly use elbow. It’s easy, goes in almost anything and my family likes it.

    Like

  11. Nydia Garcia says:

    Dreamfields pasta is yummy. It’s good for my diabetes. Love it.

    Like

    1. leahklein says:

      What shape pasta do you use most?

      Like

  12. Lisa Brown says:

    I would use the rotini for a pesto side dish

    Like

  13. Tina W says:

    We tend to use penne the most in our house.

    Like

  14. Emily N. says:

    The rotini would get used a lot.

    Like

  15. Amanda Sakovitz says:

    Id love to use the angel hair pasta

    Like

  16. Kelly D says:

    I would use the Angel Hair pasta the most, I love it!

    Like

  17. Never met a pasta shape I didn’t like. Penne and spaghetti are tied for first though.

    Like

  18. Pam says:

    The Dreamfields pasta shape I would use the most is elbows.

    Like

  19. Thomas Murphy says:

    I would use the Spaghetti the most.

    Like

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