Hello lovely readers!
Today, I’m sharing a bright and flavourful recipe that’s been an absolute hit in our house lately: Moroccan Chickpea and Carrot Salad with Harissa-Lemon Vinaigrette. With its combination of crunchy textures, vibrant colours, and a kick of spice, this salad brings sunshine into our home even on the cloudiest of British days.
As a busy dad of four boisterous boys and one precious little girl, I’m always looking for recipes that are quick to prepare but don’t skimp on flavour. This dish ticks all the boxes. It’s a hearty, nutrient-packed salad that’s perfect as a main meal or a side dish. Plus, it’s ideal for any time of the day—whether you’re craving a light lunch, a dinner side, or a refreshing supper.
Cooking at home provides our family with an opportunity to travel the world without leaving our kitchen. Today’s dish brings the aromatic, warming spices of Morocco right to our table. If you’ve never cooked with harissa paste before, you’re in for a treat. It’s a North African chili paste that adds a depth of flavour, but if the kids (or yourself) are heat-sensitive, you can always adjust the amount to suit your palate.
Let’s dive into the recipe!
### Ingredients
– 2 cups canned chickpeas, drained and rinsed
– 3 large carrots, peeled and grated
– 1/2 red onion, finely sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 1/4 cup raisins
– 1/4 cup slivered almonds, toasted
– 1/4 cup olive oil
– 2 tablespoons fresh lemon juice
– 1 tablespoon harissa paste
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– Salt and pepper to taste
### Method
1. **Combine the Vegetables and Herbs**: In a large mixing bowl, combine the chickpeas, grated carrots, sliced red onion, chopped parsley, chopped mint, raisins, and toasted slivered almonds.
2. **Prepare the Vinaigrette**: In a small bowl, whisk together the olive oil, fresh lemon juice, harissa paste, ground cumin, ground coriander, ground cinnamon, salt, and pepper until well combined.
3. **Dress the Salad**: Pour the harissa-lemon vinaigrette over the chickpea and carrot mixture, and toss until everything is evenly coated.
4. **Refrigerate**: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
5. **Serve and Enjoy**: Before serving, give the salad a final toss to redistribute the dressing. Enjoy chilled or at room temperature.
I’ve found this salad also keeps well in the fridge, so it’s fantastic for meal prepping. You can make it ahead of time and have a ready-to-eat meal or side dish waiting for you. With the hustle and bustle of family life, quick and nutritious dishes like this one keep me sane.
I hope you all enjoy making and eating this Moroccan Chickpea and Carrot Salad as much as we do. It’s become one of our family favourites, and I’m sure it will be in your home too. Don’t forget to let me know how it turns out for you in the comments below!
Happy cooking!
Al
Ingredients
– 2 cups canned chickpeas, drained and rinsed
– 3 large carrots, peeled and grated
– 1/2 red onion, finely sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 1/4 cup raisins
– 1/4 cup slivered almonds, toasted
– 1/4 cup olive oil
– 2 tablespoons fresh lemon juice
– 1 tablespoon harissa paste
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– Salt and pepper to taste
Method
1. In a large mixing bowl, combine the chickpeas, grated carrots, sliced red onion, chopped parsley, chopped mint, raisins, and toasted slivered almonds.
2. In a small bowl, whisk together the olive oil, fresh lemon juice, harissa paste, ground cumin, ground coriander, ground cinnamon, salt, and pepper until well combined.
3. Pour the harissa-lemon vinaigrette over the chickpea and carrot mixture, and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a final toss to redistribute the dressing. Enjoy chilled or at room temperature.
