Mediterranean-inspired Lamb Salad with Harissa Ranch

For a bright yet warm salad great for dinner or meal-prepping, look no further than this Mediterranean-inspired Lamb Salad with Harissa Ranch!

I often draw recipe inspiration from restaurants I’ve been to, tweaking little things here and there to make it even more special + using my own mix of preferred ingredients and cooking methods. This Mediterranean-inspired Lamb Salad with Harissa Ranch are inspired by Cava, a fast-casual Mediterranean spot known for its bright and flavorful salads and bowls.

Spiced lamb and crunchy chickpeas are drizzled with a smoky harissa ranch that perfectly offsets the sweetness of the orange and fennel. It’s the perfect intro to spring and summer – and perfect for meal prep!

While there are quite a few ingredients, there are only a few components you’re actually cooking — the rest is all assembly.

Looking for more ways to use harissa?

sheet pan harissa salmon + roasted veggies with cashew crema

harissa-yogurt marinated chicken with cucumber-quinoa salad

harissa harvest bowl

sheet pan salmon + broccoli with a harissa-honey-butter drizzle

Mediterranean-inspired Lamb Salad with Harissa Ranch

Serves: 4 People

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5 from 1 vote

Total Time45 mins

Ingredients

For the Harissa Ranch:

• 1 cup homemade mayo
• 2 cloves garlic peeled
• 2 scallions trimmed and chopped
• 3 tbsp mild harissa paste I use Mina brand. *You can use a spicy version for extra heat!
• 1 tsp smoked paprika
• ¼ tsp ground cumin
• ½ tsp kosher salt
• ½ tsp ground black pepper
• ½ cup chopped fresh dill
• ½ cup chopped fresh cilantro
• 1 tsp lemon zest
• 2 tbsp lemon juice or 1 lemon
• 2 tsp white wine vinegar

For the Chickpeas + Lamb:

• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp turmeric
• 1 tsp za’atar
• ¼ tsp red pepper flakes optional
• 1 [14-oz] can chickpeas drained, rinsed, and patted dry
• ½ tsp kosher salt
• 1 tbsp olive oil
• 1 tbsp olive oil
• 1 ½ lb. ground lamb
• 1 shallot finely chopped
• 1 tbsp mild harissa paste
• 1 ½ tsp Kosher salt

For the Salad:

• 10 oz shredded kale and cabbage blend I used the cruciferous crunch blend from Trader Joe’s
• ¼ cup thinly shaved red onion
• 1 small bulb fennel shaved thin
• 2 navel oranges segmented
• 2 tbsp fresh mint leaves
• 2 tbsp fresh cilantro leaves
• 2 oz crumbled feta optional

Instructions

Make the Ranch:

• In a food processor, add the mayo, garlic, scallions, harissa paste, smoked paprika, cumin, salt, dill, cilantro, lemon juice and zest, and vinegar. Blend on medium until smooth and combined. Transfer to a mason jar and set aside in the fridge until you’re ready to serve.

Cook the Chickpeas + Lamb:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper and set aside.
• In a small bowl, mix together the smoked paprika, garlic powder, turmeric, za’atar and red pepper flakes, if using.
• Add the drained and dried chickpeas to the prepared baking sheet, season with 1/2 tsp salt, half of the spice blend, and drizzle with olive oil. Toss to coat. Transfer the baking sheet to the oven and roast for 20-25 minutes until the chickpeas are golden and crisp. Set aside until you’re ready to serve.
• For the lamb, heat a large skillet over medium-high heat. Coat the pan with olive oil. Once hot, add in the lamb and shallot, breaking up the lamb with a wooden spoon. Continue to cook for about 7 minutes, or until the meat is no longer pink. Drain off the excess fat and transfer the skillet of lamb back to the heat.
• To the skillet, add in harissa, remaining spice blend, and 1 1/2 tsp salt. Stir to combine so that the meat is evenly coated. Cook, allowing the harissa to reduce a bit and the spices to toast, about 2-3 minutes, until you start to get a bit of a char. Reduce heat to low, stirring occasionally, to keep warm while you prepare the salad.

Assemble the Salad:

• In a large bowl, add the cabbage and kale mix, shaved onion, and shaved fennel. Add 3-4 tbsp of the harissa ranch (or more to preference) and a pinch of salt. Toss to combine. Once the greens are coated, add in half the oranges and half of the herbs. Gently toss once more.
• To assemble your bowls, plate the salad and top with lamb, crunchy chickpeas, the remaining oranges and herbs, and feta, if using. Enjoy!

Photography by Eat Love Eats.