Harissa-Spiced Roasted Vegetable and Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A colorful salad featuring roasted vegetables and chickpeas tossed in a fragrant harissa-spiced dressing, perfect for a vibrant vegetarian meal. This mediterranean-inspired no cook ready in about 30 minutes pairs carrot, zucchini, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cut into 1/2-inch pieces carrot
• 1 medium, cut into 1/2-inch pieces zucchini
• 1 small, cut into wedges red onion
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp harissa paste
• 3 tbsp, divided olive oil
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 peeled and chopped carrots, 1 chopped zucchini, and 1 small red onion wedges with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through until tender and caramelized.
2. Step 2: In the same bowl, whisk together 2 tbsp harissa paste, 2 tbsp lemon juice, and remaining 2 tbsp olive oil with 1/2 tsp salt and 1/4 tsp black pepper until smooth.
3. Step 3: Add 1 can (15 oz) drained chickpeas to the harissa dressing and toss to coat.
4. Step 4: Combine the roasted vegetables with the harissa-coated chickpeas and gently toss with 1/4 cup chopped fresh parsley. Serve warm or at room temperature.