Harissa-Carrot and Chickpea Salad

By AislePrompt Test Kitchen · Reviewed 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-inspired vegetarian (vegetarian) ready in about 25 minutes pairs harissa paste, minced garlic, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, peeled and diced into 1/4-inch cubes carrots
• 1 (15-oz) can, drained and rinsed chickpeas
• 2 tbsp harissa paste
• 1 clove, minced garlic
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 1/4 tsp caraway seeds
• 1/4 tsp salt
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped cilantro

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.