Middle Eastern Roasted Vegetable Salad
Roasted root vegetables are combined with garlic and toasted dukkah and a creamy harissa dressing. Topped with crispy fried chickpeas for added crunch.
Ingredients
Prepare Creamy Harissa Dressing
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Harissa paste, prepared 0.25 cup
Prepare Seasoned Carrots
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Tri-colored carrots, peeled, small dice 1 lb
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Dukkah seasoning 2 Tbsp
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Olive oil 0.25 cup
Finish the Salad
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Kohlrabi, small dice, roasted 2.5 lbs
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Seasoned Carrots, prepared 1.5 lbs
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Garlic, minced 2 Tbsp
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Dukkah, prepared 3 Tbsp
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Parsley, minced 0.5 cup
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Chickpeas, fried 1.5 cups
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Creamy Harissa Dressing, prepared 15 oz
Preparation
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Prepare Creamy Harissa Dressing
- Combine ingredients and whisk to combine.
- Yield: 15 oz
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Prepare Seasoned Carrots
- Combine ingredients and toss until carrots are well coated. Roast in oven at 400°F until tender.
- Yield: Approx. 1 lb
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Finish the Salad
- Combine all ingredients except chickpeas and gently mix.
- Garnish with fried chickpeas.