Spicy Tunisian Carrot and Chickpea Salad (Paleo-Friendly)

Name: Spicy Tunisian Carrot and Chickpea Salad (Paleo-Friendly)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb Carrots, peeled and sliced; 3 tbsp Olive oil; 1 tbsp Harissa paste; 2 tbsp Lemon juice; 2 cloves Garlic, minced; 0.5 tsp Ground cumin; 2 cups Cauliflower rice; 0.25 cup Chopped fresh parsley; to taste Salt; to taste Black pepper

A vibrant and flavorful salad featuring roasted carrots, chickpeas, and a spicy harissa dressing. Modified with cauliflower rice to make paleo.

50m4 servings

280 cal|5g protein|30g carbs|18g fat|8g fiber

Ingredients

about 450 g Carrots, peeled and sliced
3 tbsp Olive oil
1 tbsp Harissa paste
2 tbsp Lemon juice
2 cloves Garlic, minced
0.5 tsp Ground cumin
2 cups Cauliflower rice
0.25 cup Chopped fresh parsley
to taste Salt
to taste Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2Toss carrots with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3While carrots are roasting, prepare the dressing: In a small bowl, whisk together harissa paste, lemon juice, minced garlic, cumin, and remaining 1 tbsp olive oil.
4In a separate pan, saute the cauliflower rice until just tender (5-7 minutes)
5In a large bowl, combine roasted carrots, cauliflower rice, and the harissa dressing. Toss well to coat.
6Garnish with fresh parsley before serving.

Substitutions

Chickpeas →

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.