Harissa, Eggplant And Chorizo Salad

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup Greek yogurt
• 1 None eggplant (about 1 lb), cut lengthwise into thin slices
• 2 tbsp olive oil
• 2 None cured chorizo sausages (12 oz), thinly sliced
• 6 oz mini mozzarella balls, torn
• 1 cup loosely packed fresh basil leaves
• None None FOR THE HARISSA DRESSING
• 2 tbsp red wine vinegar
• 2 tsp harissa paste
• 1 tsp sugar

1. Blend or process half the chickpeas with the yogurt until smooth. Season to taste.
2. Toss eggplant with oil in a medium bowl. Season. Cook in a heated oiled grill pan until tender. Transfer to a plate and cover to keep warm. Add chorizo to pan and cook until browned on both sides.
3. For the harissa dressing, whisk all ingredients in a small bowl. Season to taste.
4. Place eggplant, chorizo, remaining chickpeas, mozzarella, basil and dressing in a large bowl; toss gently to combine.
5. Spread chickpea puree on a large serving platter; top with salad.

chickpeas, greek yogurt, eggplant, olive oil, cured chorizo sausages, mozzarella, basil, dressing, red wine vinegar, paste, sugar

Taken from recipes-plus.com/api/v2.0/recipes/34283 (may not work)