Say hello to Episode 43 of Hungry Lady Salads! We’re coming really close to having a delicious meal-in-a-bowl-salad for every week of the year, and honestly, I’m not mad about it (I can tell, neither are you!)
This vibrant Carrot Salad with Chickpeas, Raisins and Honey-Harissa Dressing is a nod to Morocco, and was inspired by a trip I took there many years ago. The combination of carrot, chickpea, fruit and harissa is a staple of Moroccan cuisine and these flavors together really do pack a punch! It’s sweet and savoury, a little bit spicy, but overall incredibly hearty and fresh, meaning you’ll stay full and satisfied for longer!
It’s a great make-ahead salad that will keep in the fridge all week for healthy lunches – even on the busiest of days – and perfect for when you peer into the fridge and find you don’t have any salad greens on hand.
Watch Me Make My Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing
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How To Make My Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing
Step 1. In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while the prep the rest of the salad.
Step 2. 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.
Step 3. Grate the carrots either by hand or using the grating attachment of a food processor.
Step 4. To the serving bowl of dressing, add the shredded carrots and chickpeas. Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt. Toss well to combine.
Step 5. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
Step 6. Enjoy!
THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE!
The Tools I Used To Make This:
What Else Can I Use?
- I don’t bother peeling the carrots when they are organic and/or locally grown. You’re welcome to, or you can skip it and just scrub the skins with a damp cloth.
- You can use another chili paste if you don’t have Harissa, even sriracha will work.
- If you don’t care for any spice, leave the harissa out. If you want it more spicy, double it.
- White beans can be subbed in for the chickpeas.
This Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing is special because:
It’s great for making ahead of time and lasts all week in the fridge – perfect for healthy lunches!
It’s gluten-free, dairy-free and vegan!
It’s the perfect salad to make when you don’t have salad greens on hand, or you have a particular craving for a salad with a bit of spice!
Even More Hungry Lady Salads
Erewhon’s Famous Kale + White Bean Salad
Carrot + Avocado Salad (Vegetarian, Gluten Free)
Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)
Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten Free)
If you make my Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing (Gluten-free, Dairy-free, Vegetarian)
Equipment
- Grater OR
Ingredients
- ⅓ cup raisins
- 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
Instructions
- In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while the prep the rest of the salad.
- 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.
- Grate the carrots either by hand or using the grating attachment of a food processor.
- To the serving bowl of dressing, add the shredded carrots and chickpeas. Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt.
- Toss well to combine.
- Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge.
- Enjoy!
Nutrition
Can I replace the chickpeas with a non bean alternative? It is really hard to digest for people w IBS. Thank you! <3
Of course! Replace with whatever you fancy, or omit them altogether. Almonds could be a good option here!
Kat.