Roasted Carrot and Chickpea Salad with Harrisa and Quinoa

Harissa is a spicy, smoky North African condiment that includes a mix of dry and roasted peppers, olive oil, and spices such as caraway, coriander, and cumin. The unique dish will liven up any meal as a side dish or as the main course. Paired well with a 2012 Natural Condición Albariño

Cooking Tip

To check for doneness in roasted carrots, slide a small knife through the thicker end of one. If it meets little resistance, then your carrots are ready! Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit for helpful how to videos!


  • 2⁄3 cup red quinoa 1 pound carrots 1 can chickpeas 1 lemon
  • 1⁄4 bunch mint
  • 1 tablespoon harissa
  • 1⁄4 teaspoon ground cumin
  • 1 packet honey
  • 1⁄4 cup crumbled feta cheese

1. Cook Quinoa

Preheat oven to 425°F. Place quinoa, 1 cup water, and a pinch salt in a small pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.

2. Prepare Ingredients

Meanwhile, peel carrots and trim leafy tops, leaving 1⁄2 inch of stems. Halve lengthwise. Drain and rinse chickpeas. Halve lemon. Rinse mint and thinly slice leaves, discarding stems.

3. Roast Carrots and Chickpeas

On a baking sheet, toss carrots and half of chickpeas with harissa, ground cumin, 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer and roast until carrots are tender and chickpeas are crisp, about 18 minutes. Reserve remaining chickpeas for another use.

4. Make Dressing

Meanwhile, in a small bowl, whisk together juice of 1⁄2 lemon, honey, and 1 tablespoon olive oil. Taste and add salt and pepper as needed. Reserve remaining lemon for another use.

5. Plate Salad

Divide quinoa evenly between 2 plates. Top with carrots and chickpeas and drizzle over dressing. Sprinkle with crumbled feta and mint. Serve.

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