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Carrot and Chickpea Salad with Harissa

The Gourmet Gourmand
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer, Side Dish
Cuisine Moroccan, Vegetarian


  • 7 medium Carrots peeled and cut into about 1/2-3/4 inch rounds
  • 1 cup Cooked Chickpeas (canned or fresh)
  • 2 tbsp Prepared Harissa
  • 1/2 Preserved Lemon minced
  • 3 cloves Garlic minced
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tbsp Red Wine Vinegar
  • 1/4 cup Cilantro (to taste)
  • Salt and Pepper (to taste)


  • Bring 4 cups of salted water to a boil. Boil chopped carrots for about 5 minutes, or until they are "al dente" texture. Immediately drain and rinse with very cold water to stop the cooking.
  • Add cooled carrots and chickpeas to a mixing bowl.
  • Add remaining ingredients to the carrots and chickpeas and toss well to combine. Taste and season with salt and pepper, as needed.
  • Serve chilled or at room temperature.


Recipe does well made a day in advance.  Marinating overnight will help flavors to combine.  However, make sure to taste for salt before serving as the chickpeas may taste slightly under-seasoned after resting.  
Keyword Moroccan recipes, vegetarian, vegan, carrot recipes