Carrot and harissa salad

Carrot harissa salad is a delicious bowl full of seasonal produce that makes for a gorgeous lunch or appetiser. It's naturally vegan and gluten-free too.

INGREDIENTS

ROASTED CHICKPEAS

2 cups cooked chickpeas
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic salt

DRESSING

2 tsp harissa paste, adjust to taste (some brands are spicier than others)
1 tsp extra virgin olive oil, plus 1 tsp for the kale
1 tbsp orange juice
1 tbsp lemon juice
salt and pepper, to taste

SALAD

2 leaves of kale (I used Cavolo Nero, aka lacinato / dragon kale)
1 cup cumin-spiced chickpeas (see above)
1½ cups cooked quinoa* (or couscous** if not GF)
2 carrots, coarsely grated or julienned
1 Romano pepper, sliced thinly
50 g / 1.5 oz baby spinach
¼ cup pomegranate seeds
10 black Kalamata olives, sliced
100 g / 3 oz plain hummus (I used shop-bought, but you can also make your own)
2 tsbp fresh parsley or coriander, chopped finely
dukkah (optional)

METHOD

ROASTED CHICKPEAS

Drain the chickpeas well. Spread them on a large plate or tray and allow them to air dry, if you have time (I tend to let them air dry overnight). If you are in a rush, blot them on a clean kitchen or paper towel.
Heat up a heavy-bottomed pan on a medium-high heat. Pour 1 tablespoon of olive oil in the hot pan and wait a few seconds for the oil to heat up.
Chuck the drained chickpeas into the hot oil, they should sizzle when they hit the pan.
Let the chickpeas roast slowly, giving them a stir from time to time so that they don’t burn (a little char here and there is nice).
Take the pan off the heat and sprinkle the chickpeas with the spices and salt. Mix to coat evenly. Keep on stirring on a few seconds – the spices will toast gently in the residual heat.

DRESSING

Mix all the dressing ingredients in a medium mixing bowl.
Season with salt and pepper to taste.

Full Reading: https://www.lazycatkitchen.com/carrot-harissa-salad/