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Mediterranean-Inspired Lamb Bowls with Harissa Ranch
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5 from 1 vote

Mediterranean-inspired Lamb Salad with Harissa Ranch

Total Time45 minutes
Servings: 4 People


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


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!