A vibrant, nutrient-packed salad featuring roasted carrots and protein-rich chickpeas tossed in a spicy harissa vinaigrette - perfect for meal prep or as a satisfying light lunch.
Recipe Details
Ingredients
- 600g large carrots, peeled and cut into sticks
- 800g chickpeas, drained and rinsed
- 4 tbsp extra virgin olive oil, divided
- 1 tsp ground cumin
- 120g mixed baby greens
- 1/2 small red onion, thinly sliced
- 60g dried apricots, chopped
- 60g sliced almonds, toasted
- 60ml fresh mint leaves, chopped
- 60ml fresh cilantro, chopped
- 2 tbsp harissa paste
- 3 tbsp fresh lemon juice
- 1 tbsp honey
- 1 clove garlic, minced
- to taste salt
- to taste freshly ground black pepper
Instructions
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Preheat oven to 200°C (400°F). Toss 600g large carrots with 2 tablespoons of 4 tbsp extra virgin olive oil, 1 tsp ground cumin, to taste salt, and to taste freshly ground black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
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Meanwhile, pat 800g chickpeas dry and toss with remaining 4 tbsp extra virgin olive oil and a pinch of salt. Add to another baking sheet and roast for the last 15 minutes until slightly crispy.
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For the harissa vinaigrette, whisk together 2 tbsp harissa paste, 3 tbsp fresh lemon juice, 1 tbsp honey, and 1 clove garlic in a small bowl. Season with to taste salt and to taste freshly ground black pepper.
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Allow roasted carrots and chickpeas to cool to room temperature, about 10 minutes.
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In a large serving bowl, combine 120g mixed baby greens, roasted carrots, chickpeas, 1/2 small red onion, 60g dried apricots, and 60g sliced almonds.
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Drizzle with the harissa vinaigrette and toss gently to coat. Sprinkle with 60ml fresh mint leaves and 60ml fresh cilantro just before serving.
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Let the salad sit for 5-10 minutes to allow flavors to meld before serving.
Tips
Harissa Intensity: Start with less harissa paste and add more to taste - brands vary significantly in heat level. You can also substitute with sriracha or chili paste.
Carrot Texture: Cut carrots uniformly for even cooking. They should be tender but still have a slight bite for the best texture contrast.
Make-Ahead: This salad actually improves overnight. Store dressing separately and add fresh herbs just before serving for best results.
Protein Boost: Add crumbled feta cheese, grilled chicken, or hard-boiled eggs to make this a more substantial meal.
Nut Alternatives: Substitute almonds with pistachios, pine nuts, or pumpkin seeds for different flavors and textures.
Storage: Keeps well refrigerated for up to 3 days. The sturdy ingredients hold up beautifully for meal prep.