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
- Garlic powder
- Salt
- Ground cinnamon
- Pearl couscous
- Vegetable broth
- Lemon
- Pomegranate seeds
- Pistachios
- Fresh mint
- Fresh parsley
- Red onion
- Tahini
- Garlic
Instructions
Step one: Toss your carrots and chickpeas in harissa, spices, and a splash of olive oil. Spread ’em out on a tray and roast until they’re crispy and golden. Flip halfway so they cook evenly.
Step two: Pop your pearl couscous into a pot with veggie broth, bring it to a boil, then simmer till it’s soft and fluffy. Stir through a little olive oil and lemon zest at the end for some extra flavor.
Step three: Grab a bowl and whisk together tahini, lemon juice, garlic, cumin, and a bit of oil. Add water slowly till it’s nice and creamy. Give it a quick taste and tweak the seasoning if you need.
Step four: In a big bowl, mix the couscous with pomegranate, pistachios, herbs, and red onion. Then throw in your roasted carrots and chickpeas.
Step five: Top the salad with the creamy tahini dressing, then add extra herbs and a drizzle of good olive oil if you’re feeling fancy.
If you enjoy this recipe, you might also like these salads: Curried Cauliflower Salad, Harissa Roasted Carrot & Chickpea Salad, or my Lemon & Chickpea Orzo Pasta Salad.
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!
Harissa Roasted Carrot & Chickpea Salad
Equipment
- Oven
Ingredients
- 2 large carrots sliced into rounds; approx. 285g
- 14 oz chickpeas 1 can; drained and rinsed; approx. 400g
- 2 tbsp extra virgin olive oil I used Cobram Estate (Robust)
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt approx. 3g
- ¼ tsp ground cinnamon optional
- 1 cup dry pearl couscous approx. 170g
- 2 cups vegetable broth
- 1 tsp extra virgin olive oil I used Cobram Estate (Light)
- ½ lemon zest only
- ¼ cup tahini (hulled) approx. 64g
- 1 lemon juiced; approx. 2–3 tbsp
- 1 tsp extra virgin olive oil I used Cobram Estate (Light)
- 1 tsp garlic minced; approx. 5g
- ½ tsp ground cumin
- 2-4 tbsp water adjust for consistency
- salt and pepper to taste
- ½ cup pomegranate seeds approx. 87g
- ¼ cup toasted pistachios roughly chopped; approx. 30g
- ¼ cup fresh parsley chopped; approx. 4g
- ¼ cup fresh mint chopped; approx. 4g; optional
- ½ small red onion finely sliced; approx. 45g
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss sliced carrots and chickpeas with olive oil, harissa paste, cumin, smoked paprika, salt, and cinnamon (if using). Spread onto a lined baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and slightly crispy.
- Meanwhile, combine pearl couscous and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes, or until the liquid is absorbed. Fluff with a fork and stir in olive oil and lemon zest. Set aside to cool slightly.
- In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, cumin, salt, and pepper. Slowly add 2 to 4 tablespoons of water, whisking until smooth and creamy. Adjust consistency and seasoning to taste.
- In a large serving bowl, combine the cooked couscous, pomegranate seeds, pistachios, parsley, mint, and red onion. Add the roasted carrots and chickpeas, then drizzle with the tahini dressing. Toss gently to coat.
- Garnish with extra herbs and a drizzle of olive oil if desired. Serve warm or at room temperature.
Tine says
so flavorful and filling! the roasted carrots and chickpeas with the harissa spice taste amazing, and the dressing ties it all together.