Vibrant Roasted Harissa Carrot and Chickpea Salad with Tahini Dressing

Name: Vibrant Roasted Harissa Carrot and Chickpea Salad with Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 pound carrots (peeled and cut into sticks); 1 can chickpeas (drained and rinsed); 2 tablespoons harissa paste; 3 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 cup fresh parsley (chopped); 1/2 cup pomegranate seeds; 1/4 cup tahini; 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon honey; 2 tablespoons water (or more as needed); 1 clove garlic (minced); 1/4 teaspoon sea salt

VeganMiddle EasternLunchHealthyVegetable-ForwardFlavorful

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A delightful salad bursting with Middle Eastern flavors, featuring roasted harissa-spiced carrots and chickpeas, topped with a creamy tahini dressing.

Macronutrients per serving

grams

Protein

10.0g 14%

Fat

18.0g 25%

Carbs

45.0g 62%

Rich in nutrients

☀️ Vitamin A

150% DV

Essential for good vision and immune function

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

20% DV

Important for blood production

🌾 Fiber

40% DV

Aids in digestion

☀️ Folate

25% DV

Vital for making DNA and other genetic material

Ingredients

Main Ingredients

1 pound carrots peeled and cut into sticks
1 can chickpeas drained and rinsed
2 tablespoons harissa paste
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup fresh parsley chopped
1/2 cup pomegranate seeds

Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice freshly squeezed
1 tablespoon honey
2 tablespoons water or more as needed
1 clove garlic minced
1/4 teaspoon sea salt

Instructions

1 Preheat your oven to 425°F (220°C).
2 In a large mixing bowl, combine the carrot sticks and chickpeas. Add harissa paste, olive oil, ground cumin, sea salt, and black pepper. Toss to coat evenly.
3 Spread the carrot and chickpea mixture on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until the carrots are tender and slightly caramelized.
4 While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, honey, water, minced garlic, and sea salt until smooth. Adjust the consistency with more water if necessary.
5 Once the carrots and chickpeas are roasted, remove them from the oven and allow them to cool for a few minutes.
6 In a large serving bowl, combine the roasted carrots and chickpeas with chopped parsley and pomegranate seeds. Drizzle with the tahini dressing and toss gently to combine.
7 Serve the salad warm or at room temperature, garnished with additional parsley and pomegranate seeds if desired.