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Harissa Carrot Salad Recipe

August 12, 2016

This spicy-sweet side salad is bursting with the flavors of Morocco: smoky harissa paste, earthy chickpeas, salty feta, and fresh cilantro and mint. Even if you’re sensitive to heat, you’ll like this one—the natural sweetness of the carrots mellows out the kick of the chiles.

Harissa Carrot Salad

Yield: 4 servings
Active Time: 10 minutes

Ingredients

1 tablespoon harissa paste
Juice and zest of 1 lemon
2 teaspoons honey
1 1/2 tablespoons olive oil
Small pinch sea salt
6 large carrots, peeled and shredded
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup chopped cilantro and mint leaves
1/3 cup crumbled feta

Instructions

Stir together harissa, lemon juice and zest, honey, olive oil, and salt in a large serving bowl. Add carrots and chickpeas and toss to coat in dressing. Stir in chopped herbs and crumbled feta to serve.

Photo credit: Paul Delmont

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Merce Muse

Thrive Market Food Editor

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