This Middle-Eastern inspired Harissa Roasted Carrot & Chickpea Salad is the most satisfying combination of fresh flavors and textures. Made with caramelized roasted carrot and chickpeas tossed in a spicy harissa seasoning, it is paired with lemony, bouncy pearl cous cous, a creamy lemon-tahini dressing and fresh herbs and pomegranate to lighten. It makes a delicious light lunch or a substantial side dish.
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Why You’ll Love This Recipe
- Healthy, fresh and filling: Say goodbye to boring salads! This one is filling and delicious, with chickpeas for protein, tahini for healthy fats and pearl cous cous as a carb to leave you satisfied. The fresh mint and parsley, pomegranate seeds, plus lemon add a lightness to the overall dish yet it is still substantial enough to enjoy for lunch on its own.
Ingredients You’ll Need
You’ll find the specific quantities for each ingredient listed in the recipe card at the bottom of this post, but for your convenience, here’s a shopping list of everything you’ll need:
- Carrots
- Chickpeas
- Extra virgin olive oil
- Harissa paste
- Ground cumin
- Smoked paprika
- Ground coriander
- Garlic powder
- Salt
- Ground cinnamon
- Pearl couscous
- Vegetable broth
- Lemon
- Pomegranate seeds
- Pistachios
- Fresh mint
- Fresh parsley
- Red onion
- Tahini
- Garlic
- 2 large carrots sliced into rounds
- 14 oz can of chickpeas (400g) drained and rinsed
- 2 tbsp extra virgin olive oil I used Cobram Estate (Robust)
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp cinnamon optional
- 1 cup dry pearl cous ous
- 2 cups vegetable broth
- 1 tsp extra virgin olive oil I used Cobram Estate (Light)
- zest of half a lemon
- 1/2 cup pomegranate seeds
- 1/4 cup toasted pistachios roughly chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/2 small red onion finely sliced
- 1/4 cup tahini hulled
- 1 lemon juiced
- 1 tsp extra virgin olive oil I used Cobram Estate (Light)
- 1 tsp minced garlic
- 1/2 tsp ground cumin
- 2-4 tbsp water adjust for consistency
- salt and pepper to taste
- Preheat oven to 200°C (390°F). In a bowl, toss sliced carrots and chickpeas with extra virgin olive oil, harissa paste, cumin, smoked paprika, coriander, garlic powder, salt, and cinnamon. Spread evenly on a baking tray and roast for 25-30 minutes, flipping halfway, until crispy and caramelized.
- Add the pearl couscous and vegetable broth to a saucepan. Bring to a boil, reduce heat, cover, and simmer for 10-12 minutes until liquid is absorbed. Fluff with a fork and stir in the olive oil, lemon zest. Let cool slightly.
- In a small bowl, whisk together tahini, lemon juice, cumin, minced garlic, extra virgin olive oil, salt, and pepper. Gradually add water, whisking until smooth and creamy. Adjust seasoning as needed.
- In a large bowl, toss cooked pearl couscous, pomegranate seeds, pistachios, herbs, and red onion. Add the roasted chickpeas and carrots. Drizzle with the creamy tahini dressing and toss gently to coat.
- Garnish with extra herbs and a drizzle of extra virgin olive oil if desired. Serve warm or at room temperature.
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I hope you love this recipe! I’d be thrilled if you could leave a star rating and review—it helps me share my recipes with more people! Don’t forget to tag me in your photos on Instagram @glowdiaries___so I can see and share your creations. I’m excited to see how you make this bowl your own!
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