This roasted “salad” combines many of the Middle Eastern flavors I enjoy and cook with regularly. The carrots shine through the spice blend they’re coated in, and the crispy chickpeas add a crunchiness that’s unexpected and delicious. The tahini and harissa add depth to the flavors, but you can keep the spiciness out by omitting the harissa. Even if this is a little out of your comfort zone, I beg you to give it a try — you will really like it.
Roasted Carrot and Chickpea Salad in Harissa-Tahini Sauce
Recipe By Sina Mizrahi
- Cooking and Prep: 2 h 15 m
- Serves: 8
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Contains:
Ingredients (13)
Main ingredients
Start Cooking
For the Salad
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Preheat oven to 400°F with a rack in the upper third of the oven.
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On a rimmed baking sheet, toss the carrots with 3 tablespoons olive oil, salt, cumin, coriander, paprika, pepper, and garlic. Roast the carrots, turning once, until browned and tender, approximately 20 to 25 minutes.
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On a different rimmed baking sheet, toss the chickpeas with 1 tablespoon olive oil and season generously with salt and pepper. Roast for 30 to 35 minutes until the chickpeas have shrunk and browned, shaking the pan halfway through.
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Allow to cool at least one hour. (The longer they cool, the crispier the chickpeas will get.)
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To prepare the dressing, thin out the tahini with water, until the desired consistency is reached.
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On a serving plate, arrange the carrots in a single layer and generously spoon the tahini and harissa over it. Sprinkle with the chickpeas and cilantro. Serve warm.
Tip:
You can use store-bought s’chug or use my recipe from Issue #414.
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Looks amazing!
Would love to try this - do you ever serve it for Shabbas lunch? If so, how do you warm it all up? Thanks!Replies:
I would heat it in indirect heat. Near the cholent pot to take away the chill. -
Amazing!
I've been making this since it was first published in the Binah. It is AMAZING! Thanks for another great one!
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Amazing!
I've been making this since it was first published in the Binah. It is AMAZING! Thanks for another great one!
Please
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Looks amazing!
Would love to try this - do you ever serve it for Shabbas lunch? If so, how do you warm it all up? Thanks!Replies:
I would heat it in indirect heat. Near the cholent pot to take away the chill.
