Harissa Roasted Carrot and Chickpea Salad

Servings: 4 | 40 minutes | 350 kcal

Harissa is a traditional Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, serrano peppers and other hot chili peppers, spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway, as well as some vegetable or olive oil for preservation.

I first discovered the power of Harissa when travelling through North Africa. The fiery chili paste adds a kick to any dish it graces, and this salad is no exception. The sweetness of the roasted carrots and the heft of the chickpeas make it a filling and satisfying dish that even non-vegans will love.

Ingredients

500 grams carrots
1 cups chickpeas
2 teaspoons harissa paste
2 teaspoons olive oil
1 teaspoons lemon juice
to taste grams salt
to taste grams pepper

Instructions

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Peel the carrots and cut into thin slices. Toss in a bowl with the olive oil, harissa, salt and pepper.
Spread the carrots out on the baking sheet and roast for 20-25 minutes, turning halfway through, until soft and golden.
While the carrots are roasting, rinse and drain the chickpeas.
Once the carrots are done, mix them with the chickpeas and a squeeze of lemon juice. Adjust the seasoning if necessary.
Serve warm or at room temperature. Enjoy your Harissa Roasted Carrot and Chickpea Salad!