Carrot and harissa salad

Carrot harissa salad is a delicious bowl full of seasonal produce that makes for a gorgeous lunch or appetiser. It's naturally vegan and gluten-free too.

Carrot and harissa salad

INGREDIENTS
ROASTED CHICKPEAS
  1. 2 cups cooked chickpeas
  2. 1 tbsp olive oil
  3. 1 tsp ground cumin
  4. 1 tsp smoked paprika
  5. ½ tsp garlic salt
DRESSING
  1. 2 tsp harissa paste, adjust to taste (some brands are spicier than others)
  2. 1 tsp extra virgin olive oil, plus 1 tsp for the kale
  3. 1 tbsp orange juice
  4. 1 tbsp lemon juice
  5. salt and pepper, to taste
SALAD
  1. 2 leaves of kale (I used Cavolo Nero, aka lacinato / dragon kale)
  2. 1 cup cumin-spiced chickpeas (see above)
  3. 1½ cups cooked quinoa* (or couscous** if not GF)
  4. 2 carrots, coarsely grated or julienned
  5. 1 Romano pepper, sliced thinly
  6. 50 g / 1.5 oz baby spinach
  7. ¼ cup pomegranate seeds
  8. 10 black Kalamata olives, sliced
  9. 100 g / 3 oz plain hummus (I used shop-bought, but you can also make your own)
  10. 2 tsbp fresh parsley or coriander, chopped finely
  11. dukkah (optional)
METHOD
ROASTED CHICKPEAS
  • Drain the chickpeas well. Spread them on a large plate or tray and allow them to air dry, if you have time (I tend to let them air dry overnight). If you are in a rush, blot them on a clean kitchen or paper towel.
  • Heat up a heavy-bottomed 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.
  • Chuck the drained chickpeas into the hot oil, they should sizzle when they hit the pan.
  • Let the chickpeas roast slowly, giving them a stir from time to time so that they don’t burn (a little char here and there is nice).
  • Take the pan off the heat and sprinkle the chickpeas with the spices and salt. Mix to coat evenly. Keep on stirring on a few seconds – the spices will toast gently in the residual heat.
DRESSING
  • Mix all the dressing ingredients in a medium mixing bowl.
  • Season with salt and pepper to taste.