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Middle Eastern Roasted Vegetable Salad
Middle Eastern Roasted Vegetable Salad – - Recipe

Roasted root vegetables are combined with garlic and toasted dukkah and a creamy harissa dressing. Topped with crispy fried chickpeas for added crunch.

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Ingredients per serving

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Prepare Creamy Harissa Dressing

Prepare Seasoned Carrots

  • Dukkah seasoning 2.0 Tbsp
  • Olive oil 0.25 cup
  • Tri-colored carrots, peeled, small dice 1.5 lbs

Finish the Salad

  • Kohlrabi, small dice, roasted 2.5 lbs
  • Seasoned Carrots, prepared 1.5 lbs
  • Garlic, minced 2.0 Tbsp
  • Parsley, minced 0.5 cup
  • Chickpeas, fried 1.5 cups
  • Creamy Harissa Dressing, prepared 15.0 oz
  • Dukkah seasoning 3.0 Tbsp

Roasted root vegetables are combined with garlic and toasted dukkah and a creamy harissa dressing. Topped with crispy fried chickpeas for added crunch.

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Preparation

  1. Prepare Creamy Harissa Dressing

    • Combine ingredients and whisk to combine.

  2. Prepare Seasoned Carrots

    • Combine ingredients and toss until carrots are well coated. Roast in oven at 400°F until tender.

  3. Finish the Salad

    • Combine all ingredients except chickpeas and gently mix.
    • Garnish with fried chickpeas.