Harissa-Spiced Chicken Salad with Preserved Lemon Vinaigrette and Crispy Chickpeas

Prepare the chicken marinade: Mince 2 cloves of garlic. In a medium bowl, whisk together 2 tbsp harissa paste, 1 tbsp extra virgin olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, the minced garlic, and 1/4 tsp salt. Pat 1.5 lbs boneless skinless chicken breasts completely dry with paper towels, then coat them thoroughly in the marinade. Let sit at room temperature for 15 minutes while you prepare other components.

Prepare the crispy chickpeas: Drain and rinse 1 can (15 oz) of chickpeas, then spread them on a clean kitchen towel and pat completely dry, rolling them gently to remove skins (discard loose skins). Toss the dried chickpeas with 1 tbsp extra virgin olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, and 1/4 tsp salt. Spread in a single layer on a rimmed baking sheet and roast at 400°F for 20-25 minutes, shaking the pan halfway through, until golden and crispy.

Make the preserved lemon vinaigrette: Finely mince the pulp from 1 whole preserved lemon, discarding the seeds (you should have about 2 tbsp minced preserved lemon). Mince 1 clove of garlic. Juice 1 large fresh lemon to get 3 tbsp juice. In a small bowl, whisk together the minced preserved lemon, fresh lemon juice, minced garlic, 1 tsp Dijon mustard, and 3 tbsp extra virgin olive oil until emulsified. Taste and adjust seasoning—preserved lemon is salty, so you likely won't need additional salt.

Cook the chicken: Heat a large cast-iron skillet or heavy pan over medium-high heat. Add the marinated chicken breasts and sear without moving for 5-6 minutes until a deep golden crust forms on the bottom. Flip the chicken, reduce heat to medium, and continue cooking for 6-7 minutes until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes, then slice into 1/2-inch thick strips on a bias.

Prepare the salad components: Wash and thoroughly dry 2 heads of romaine lettuce, then chop into bite-sized pieces. Halve 1 pint of cherry tomatoes. Slice 3 Persian cucumbers into thin rounds. Thinly slice 1 small red onion into half-moons and soak in cold water for 5 minutes to mellow the bite, then drain. Roughly chop 1/2 cup fresh parsley and 1/3 cup fresh mint leaves.

Assemble the salad: In a large serving bowl, combine the chopped romaine, halved cherry tomatoes, sliced cucumbers, and drained red onion. Drizzle with half of the preserved lemon vinaigrette and toss gently to coat. Divide the dressed salad among 4 plates or bowls. Top each portion with sliced harissa chicken, a generous handful of crispy chickpeas, chopped parsley and mint, and drizzle with the remaining vinaigrette.