Harissa Roasted Carrot & Chickpea Salad
Spicy roasted carrots and chickpeas tossed with herbs, pistachios, pomegranate, and creamy tahini dressing. Hearty, bold, and satisfying.
Servings 4 serves
Calories 491kcal
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.
Video
Nutrition
Calories: 491kcal | Carbohydrates: 63g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 1392mg | Potassium: 830mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1201IU | Vitamin C: 85mg | Calcium: 133mg | Iron: 5mg