Honey Harissa Carrot Salad
Ingredients
-Kosher salt
-Fresh cracked black pepper
-1 medium shallot sliced thin
-Juice from 1 large lemon
-2 teaspoons dijon mustard
-2 teaspoons honey
-2 teaspoons harissa paste
-⅓ cup extra-virgin olive oil
-1 ½ pound medium carrots peeled if desired
-1 15 ounce can chickpeas, drained and rinsed
-¼ cup fresh parsley chopped
-2 tablespoons thinly sliced chives
-Fresh cracked black pepper
-1 medium shallot sliced thin
-Juice from 1 large lemon
-2 teaspoons dijon mustard
-2 teaspoons honey
-2 teaspoons harissa paste
-⅓ cup extra-virgin olive oil
-1 ½ pound medium carrots peeled if desired
-1 15 ounce can chickpeas, drained and rinsed
-¼ cup fresh parsley chopped
-2 tablespoons thinly sliced chives
Cooking Instructions
1. In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper. Stream in the olive oil, whisking to combine.
2. Grate the carrots either by hand or using the grating attachment of a food processor.
3. To the serving bowl of dressing, add the shredded carrots, chickpeas, parsley, chives, and another pinch of salt. Toss well to combine.
4. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
5. Enjoy!
2. Grate the carrots either by hand or using the grating attachment of a food processor.
3. To the serving bowl of dressing, add the shredded carrots, chickpeas, parsley, chives, and another pinch of salt. Toss well to combine.
4. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
5. Enjoy!
Honey Harissa Carrot Salad
Prep Time: 20 Minutes
Total Time: 18 Minutes
Servings: 6
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
- Low Carb
- Vegan
- Whole30
Ingredients
-Kosher salt
-Fresh cracked black pepper
-1 medium shallot sliced thin
-Juice from 1 large lemon
-2 teaspoons dijon mustard
-2 teaspoons honey
-2 teaspoons harissa paste
-⅓ cup extra-virgin olive oil
-1 ½ pound medium carrots peeled if desired
-1 15 ounce can chickpeas, drained and rinsed
-¼ cup fresh parsley chopped
-2 tablespoons thinly sliced chives
-Fresh cracked black pepper
-1 medium shallot sliced thin
-Juice from 1 large lemon
-2 teaspoons dijon mustard
-2 teaspoons honey
-2 teaspoons harissa paste
-⅓ cup extra-virgin olive oil
-1 ½ pound medium carrots peeled if desired
-1 15 ounce can chickpeas, drained and rinsed
-¼ cup fresh parsley chopped
-2 tablespoons thinly sliced chives
Cooking Instructions
1. In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper. Stream in the olive oil, whisking to combine.
2. Grate the carrots either by hand or using the grating attachment of a food processor.
3. To the serving bowl of dressing, add the shredded carrots, chickpeas, parsley, chives, and another pinch of salt. Toss well to combine.
4. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
5. Enjoy!
2. Grate the carrots either by hand or using the grating attachment of a food processor.
3. To the serving bowl of dressing, add the shredded carrots, chickpeas, parsley, chives, and another pinch of salt. Toss well to combine.
4. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
5. Enjoy!