Harissa-Carrot and Chickpea Salad

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant, protein-rich salad with tender carrots, creamy chickpeas, and a bright harissa dressing, ideal for a quick lunch or refreshing side dish. This Tunisian vegetarian recipe, ready in about 25 minutes, pairs carrots, chickpeas, and harissa paste for a weeknight-friendly dinner. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium carrots, peeled and diced into 1/4-inch cubes
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 tbsp harissa paste
• 1 clove garlic, minced
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 1/4 tsp caraway seeds
• 1/4 tsp salt
• 1/4 cup red onion, finely chopped
• 2 tbsp cilantro, chopped

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Instructions

1. Step 1: Bring a medium pot of salted water to a boil. Add 2 medium peeled and diced carrots (1/4-inch cubes) and cook for 10 minutes until tender but still firm. Drain and cool completely.
2. Step 2: In a large bowl, whisk together 2 tbsp harissa paste, 1 minced garlic clove, 1 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil, 1/4 tsp caraway seeds, and 1/4 tsp salt until smooth.
3. Step 3: Add the cooled carrots, 1 (15-oz) can drained and rinsed chickpeas, 1/4 cup finely chopped red onion, and 2 tbsp chopped cilantro to the bowl. Toss gently until evenly coated and the dressing emulsifies.