Vibrant Roasted Harissa Carrot and Chickpea Salad with Tahini Dressing

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 teaspoon sea salt
• 1 teaspoon black pepper
• 1 cup fresh parsley, chopped
• 1 cup pomegranate seeds

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

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   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. 03
   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. 04
   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. 05
   Once the carrots and chickpeas are roasted, remove them from the oven and allow them to cool for a few minutes.
6. 06
   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. 07
   Serve the salad warm or at room temperature, garnished with additional parsley and pomegranate seeds if desired.