Today’s recipe: Carrots and Harissa Salad
This recipe is simple midweek salad bowl inspired by one of the amazing ingredients – harissa paste. For those who don’t know what harissa paste is – it is a hot chilli pepper paste, mainly made of roasted red peppers, hot chilli pepper, spices, and herbs, vegetable or olive oil.
Carrots and Harissa Salad Recipe
(This recipe makes 2 servings)
- 2 cups cooked chickpeas
- 1 tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- ½ tsp. garlic salt
- 2 tsp. harissa paste
- 1 tsp. extra virgin olive oil, plus 1 tsp for the kale
- 1 tbsp. orange juice
- 1 tbsp. lemon juice
- salt and pepper (to taste)
- 2 leaves of kale
- 1 cup cumin-spiced chickpeas
- 1½ cups cooked quinoa
- 2 carrots (coarsely grated)
- 1 Romano pepper (sliced thinly)
- 50 g / 1.5 oz baby spinach
- ¼ cup pomegranate seeds
- 10 black Kalamata olives (sliced)
- 100 g / 3 oz plain hummus
- 2 tbsp fresh parsley (chopped finely)
Instructions for Roasted Chickpeas
First, drain the chickpeas well and spread them on a large plate to dry. Heat up a pan on a medium-high heat. Pour 1 tablespoon of olive oil in the hot pan and wait a few seconds for the oil to heat up. Put the drained chickpeas into the hot oil and let them roast slowly, stirring occasionally. Take the pan off the heat and sprinkle the chickpeas with the spices and salt. Mix everything well.
Instructions for Dressing
In a medium bowl, mix all the dressing ingredients well and season with salt and pepper to taste.
Instructions for Salad
First, cut the thick stems off the kale and massage a little bit of olive oil into the leaves to soften them. Set aside for a few minutes. In a big bowl combine the chickpeas, quinoa, carrots, red pepper, spinach, pomegranate seeds and olives. Chop the softened kale finely and add it to the rest of the ingredients. Stir the dressing through the salad. Season with salt and pepper to taste. Sprinkle with fresh parsley and serve immediately.