Vinaigrette 
½ cup lemon
1 ½ tsp preserved lemon paste (mash with the back of a knife)
1 ½ tsp Spicewalla Rose Harissa
3 cranks black pepper
1 ½  tsp sherry vinegar
Salt
½ cup Extra Virgin Olive Oil

Salad
1 cup shaved fennel bulb
1 cup scallions, both white and green, finely chopped
2 TBSP jarred pepper such as piquillo, chopped 
1 ½ cup grape tomatoes, halved
Salt to taste



Chickpeas
3 TBSP EVOO
¼ cup cumin seeds
1 clove garlic, sliced 
½ cup onion, diced
½ cup red bell pepper, diced
⅓ cup carrot, diced
1 ½ tsp Spicewalla Rose Harissa 
Salt
1 ½ cup chickpeas- cooked from dry or canned, well drained (rinsed if canned)

Finish
3 TBSP mint, finely chopped
¼ cup parsley, finely chopped
1 TBSP dill, finely chopped 
1 tsp tarragon, finely chopped 
Good quality sheep milk feta (optional)

Serves 6-8 people.

1. Make the vinaigrette - combine all ingredients through salt, and whisk in olive oil.  Set aside
2. In a big salad bowl, combine the fennel, scallions, jarred pepper, and grape tomatoes. Dress with ¼ cup of the vinaigrette and season with salt as needed.
3. In a wide skillet, heat the olive oil and bloom the cumin seeds, quickly followed by the garlic. Swirl around and immediately add the onion, carrot and pepper.  Season with salt and reduce the heat. Saute for 2-3 minutes till just turning translucent.  We don’t want the vegetables to get too soft.  Sprinkle the rose harissa over the vegetables and combine.  Add the chickpeas and cook till warmed through.  Pour in ¼ cup of the vinaigrette.  
4. Combine the warm chickpea mixture with the raw vegetables. 
5. When ready to serve, add the finishing herbs, gently toss them together, and top with feta if using. Share with the people you love and enjoy!