Harissa Eggplant Carrot Salad

5 from 1 vote

Harissa Eggplant Carrot Salad

In this harissa eggplant carrot salad, the roasted, sweet, and spicy eggplants and carrots are combined with leafy greens, protein-packed chickpeas, and crispy almonds. And you can roast everything in one sheet!

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: Mediterranean

Keyword: Harissa eggplant carrot salad

Servings: servings

Calories: 232kcal

Author: Katia

Ingredients

2 eggplants, cut into cubes
1 lb (450 grams) carrots, peeled and cut into batons
2 tablespoons harissa paste
1 tablespoon honey or maple syrup (or sugar)
¾ teaspoon ground cumin
¾ - 1 teaspoon salt, or more to taste
1 ½ tablespoon olive oil, plus extra for drizzling
¼ cup almonds, shivered
2 cups arugula or spinach leaves (optional) optional
2-3 tablespoon fresh chopped cilantro (optional)

Instructions

Preheat the oven to 400℉/200℃ and grease a large rimmed baking sheet with olive oil (or line with parchment paper).
Cut the eggplant into bite-sized chunks (about 2-inch cubes) and the carrots in half lengthwise. If your carrots are big, you might want to halve them again and/or cut them crosswise. Add the vegetables to a large bowl.
Make a mixture with harissa, honey, ½ teaspoon salt, and 1 tablespoon olive oil; add it to the bowl and toss the vegetables until well combined and coated.
Transfer the eggplants and carrots onto the prepared baking sheet, spread them without overlapping, and roast for about 15 minutes.
In the meantime, toss chickpeas in the same bowl with ¼ teaspoon of cumin, ½ tablespoon of olive oil, and ¼ teaspoon of salt. Add to the vegetables and roast for a further 10-15 minutes, until the chickpeas are slightly crispy, the eggplants and carrots are tender, and the edges are a nice brown color.
Next, add the almonds to the baking sheet and roast for a further 5 minutes. The total time should be about 30-35 minutes.
When the eggplants, carrots, and chickpeas are cool, or even slightly warm, arrange the salad leaves on a serving plate or in a bowl, then add the roasted veggies and chickpeas on top. Sprinkle with the roasted almonds.
Drizzle with a bit of olive oil, freshly squeezed lemon juice, and fresh cilantro, and adjust the seasoning to your liking if desired. Enjoy.

Notes

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator (salad leaves are not included). It’s an estimate only, and it should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition