Spicy Tunisian Carrot and Chickpea Salad (Paleo-Friendly)
A vibrant and flavorful salad featuring roasted carrots, chickpeas, and a spicy harissa dressing. Modified with cauliflower rice to make paleo.
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
Instructions
- 1Preheat oven to 400°F (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.
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