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5 from 4 votes

Harissa roasted carrots with chickpeas and labneh

Sweet, caramelized carrots with a subtle note of heat, crispy chickpeas, tangy labneh, crunchy pistachios and pomegranate arils, and refreshing mint make for a delicious, nourishing, and healthy meal.

Prep Time30 mins
Cook Time30 mins
Course: Salad
Cuisine: American, Middle Eastern
Servings: 4 servings
Author: Vy Tran

Equipment

Ingredients

Harissa roasted carrots

  • 2 pounds small rainbow carrots, tops trimmed to about 1⁄2 inch, scrubbed, and skin peeled

  • 1/4 cup Filippo Berio organic extra virgin olive oil

  • 1 tbsp  harissa paste

  • 1 tbsp honey
  • 1 tsp salt
  • 1/4 tsp  freshly ground pepper

  • 1/2 cup labneh
  • 1/4 cup pistachios, toasted and roughly chopped

  • 1/4 cup pomegranate seeds

  • 2 tbsps  chopped mint leaves

  • extra Filippo Berio organic extra virgin olive oil for drizzling 

Roasted chickpeas

  • 1 can chickpeas, rinsed and drained

  • 2 tbsps  Filippo Berio organic extra virgin olive oil

  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper

Instructions

  • Preheat oven to 400°F.
  • In a bowl whisk together organic extra virgin olive oil, harissa, honey, salt, and pepper. Add carrots; toss until well coated. 
  • Transfer the carrots to a baking sheet lined with parchment paper and lay them in a single layer. Roast until caramelized, about 25-30 minutes, turning once during roasting. 
  • Place the chickpeas, organic extra virgin olive oil, salt and pepper on a separate oven tray and toss to combine. Place in the oven and roast, stirring halfway for 20-25 minutes, or until crisp. 
  • Spread the labneh on a serving plate, top with roasted carrots, chickpeas, pistachios, pomegranate seeds, and mint leaves. 
  • Drizzle with organic extra virgin olive oil and serve immediately.