Mediterranean Lamb Salad with Harissa Ranch Dressing

Ingredients

For the Harissa Ranch

• 1 cup homemade mayo
• 2 cloves garlic, peeled
• 2 scallions, trimmed and chopped
• 3 tbsp mild harissa paste (use a mild or spicy version to taste)
• 1 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh cilantro
• 1 tsp lemon zest
• 2 tbsp lemon juice (about 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
• 1/4 tsp red pepper flakes (optional)
• 1 (14-oz) can chickpeas, drained, rinsed and patted dry
• 1/2 tsp kosher salt (for chickpeas)
• 1 tbsp olive oil (for chickpeas)
• 1 tbsp olive oil (for lamb)
• 1 1/2 lb ground lamb
• 1 shallot, finely chopped
• 1 tbsp mild harissa paste
• 1 1/2 tsp kosher salt (for lamb)

For the Salad

• 10 oz shredded kale and cabbage blend (cruciferous crunch blend or similar)
• 1/4 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 Harissa Ranch

1. In a food processor, combine the mayo, garlic, scallions, harissa paste, smoked paprika, ground cumin, salt, dill, cilantro, lemon juice and zest, and white wine vinegar. Blend on medium until smooth and well combined.
2. Transfer the harissa ranch to a jar and chill in the refrigerator until ready to serve.

Cook the Chickpeas + Lamb

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix smoked paprika, garlic powder, turmeric, za’atar and red pepper flakes if using.
3. Place the drained, dried chickpeas on the prepared sheet. Sprinkle with 1/2 tsp kosher salt and half of the spice blend. Drizzle with 1 tbsp olive oil and toss to coat. Roast for 20–25 minutes, until the chickpeas are golden and crisp. Remove and set aside.
4. Meanwhile, heat a large skillet over medium-high heat with 1 tbsp olive oil. Add the ground lamb and chopped shallot, breaking the meat up with a spoon. Cook about 7 minutes until no longer pink. Drain excess fat if needed and return the pan to the heat.
5. Add 1 tbsp harissa paste, the remaining spice blend, and 1 1/2 tsp kosher salt to the lamb. Stir to coat and allow the harissa to reduce slightly and the spices to toast, about 2–3 minutes, until the meat develops a bit of char. Reduce the heat to low to keep warm.

Assemble the Salad

1. In a large bowl, combine the shredded kale and cabbage mix, shaved red onion, and shaved fennel. Add 3–4 tbsp of the harissa ranch (adjust to taste) and a pinch of salt, then toss to coat the greens evenly.
2. Add half the orange segments and half the herbs (mint and cilantro) and toss gently once more.
3. To build bowls or plates, divide the dressed greens among four servings and top with the warm spiced lamb, roasted crunchy chickpeas, remaining orange segments and herbs, and crumbled feta if using. Finish with a drizzle of extra harissa ranch as desired. Serve immediately.

Tips and Variations

This salad is excellent for meal prep: store the harissa ranch in a sealed jar, keep roasted chickpeas in an airtight container to preserve crunch, and refrigerate lamb separately. When ready to eat, reheat the lamb, then assemble bowls with fresh greens so they stay crisp.

Substitutions: swap ground lamb for ground beef or turkey if preferred, or use pre-cooked grilled lamb pieces for a different texture. If you like more heat, choose a spicier harissa paste or add extra red pepper flakes. For a dairy-free version, omit feta.

Serving suggestions: pair this salad with warm pita or flatbread, or serve over couscous or quinoa for a heartier grain bowl. Fresh lemon wedges on the side brighten the flavors even more.

Storage

Store leftover harissa ranch in the refrigerator for up to 5 days. Roasted chickpeas are best eaten within 1–2 days for maximum crunch; they can soften in the fridge. Lamb keeps well for 3–4 days refrigerated. Assemble salads just before serving for the best texture.