Harissa is a spicy Middle Eastern condiment flavored with cumin, caraway, and chiles. In this dish, its flavors are deconstructed in a mildly spicy and sweet dressing. Ancho chile powder or crushed red pepper flakes may be substituted for the Aleppo pepper.
Position a rack in the center of the oven and heat the oven to 400°F. Liberally brush the pita rounds with oil and season with salt and pepper. Spread in a single layer on a baking sheet and bake until the pitas are golden brown, 8 to 10 minutes. (The pitas can made up to 24 hours ahead and stored in an airtight container.)
Meanwhile, in a medium bowl, whisk the vinegar, shallot, honey, cumin, caraway, and Aleppo pepper with a large pinch of salt. Let sit for 5 minutes, and then whisk in the oil and the sun-dried tomatoes. Season to taste with salt and pepper.
In a large bowl, combine the chickpeas, cucumber, arugula, peppers, and mint or dill. Toss with half of the vinaigrette. Break the toasted pita into bite-size shards, add to the salad, and toss gently with the remaining vinaigrette and goat cheese. Serve immediately.
nutrition information (per serving):
31, Fat Calories
270, Saturated Fat
21, Monounsaturated Fat
63, Polyunsaturated Fat
Photo: Scott Phillips