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Flavorful Moroccan Roasted Carrot and Chickpea Salad Easy Recipe with Harissa Honey Dressing

Moroccan roasted carrot and chickpea salad - featured image
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A vibrant Moroccan roasted carrot and chickpea salad with a smoky, sweet, and spicy harissa honey dressing. This easy, healthy salad is perfect for any occasion and packed with bold flavors.

Ingredients

Scale
  • 4 large carrots, peeled and cut into sticks
  • 1 can (15 oz / 425 g) canned chickpeas, drained and rinsed
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted almonds or pine nuts (optional)
  • 2 tablespoons harissa paste
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil (for roasting carrots)
  • 1/4 teaspoon ground cumin (for roasting carrots)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Peel and slice about 4 large carrots into sticks roughly 3 inches long and 1/2 inch thick. Toss with 1 tablespoon olive oil, a pinch of salt, and 1/4 teaspoon ground cumin. Spread in a single layer on the baking sheet.
  3. Roast the carrots for 25-30 minutes, turning halfway through, until tender with golden caramelized edges.
  4. While carrots roast, rinse and drain the chickpeas. Pat dry with a kitchen towel.
  5. In a medium bowl, whisk together 2 tablespoons harissa paste, 2 tablespoons honey, 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, salt, and pepper to taste. Adjust sweetness or acidity as desired.
  6. Once carrots are roasted and slightly cooled, toss them gently with chickpeas, thinly sliced red onion, and chopped parsley.
  7. Pour about 3/4 of the dressing over the salad and toss lightly to coat without mashing chickpeas.
  8. Transfer salad to a serving bowl or plates. Drizzle remaining dressing on top.
  9. Sprinkle toasted almonds or pine nuts if using, and garnish with extra parsley before serving.

Notes

Do not overcrowd the baking sheet to ensure carrots caramelize properly. Dry chickpeas thoroughly to avoid sogginess. Adjust harissa paste amount to control heat level. Toast nuts separately for best crunch and flavor. Dressing can be made ahead and salad tossed just before serving.

Nutrition

Keywords: Moroccan salad, roasted carrot salad, chickpea salad, harissa honey dressing, healthy salad, vegetarian, gluten-free

Find it online: https://merrymorsel.com/flavorful-moroccan-roasted-carrot-and-chickpea-salad-easy-recipe-with-harissa-honey-dressing/