Moroccan · Salad
Warm Carrot & Chickpea Bowl (Vegan)
This warm bowl tosses roasted cumin carrots and crisp chickpeas with a lemony harissa dressing, herbs and toasted seeds, hearty enough to be a light main. It draws on the Moroccan cooked carrot dishes and spiced chickpeas, plating them as a modern, nourishing vegan bowl full of colour and warmth.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g carrots, in batons
- 480 g cooked chickpeas
- 2 tsp cumin, 1 tsp paprika
- 4 tbsp olive oil
- For the dressing: 1 tsp harissa, juice of 1 lemon, 1 tsp honey or maple, 3 tbsp olive oil
- Small bunch coriander and mint
- 30 g toasted seeds or almonds
- Salt
Method
- 1
Roast the carrots
Toss the carrots with half the oil, the cumin, paprika and salt, and roast at 200°C for 25 minutes until tender and caramelised.
- 2
Crisp the chickpeas
Toss the chickpeas with the remaining oil and a little cumin and roast alongside until crisp, about 20 minutes.
- 3
Make the dressing
Whisk the harissa, lemon juice, honey or maple, olive oil and a little salt together.
- 4
Combine
Tip the warm carrots and chickpeas into a bowl and toss with the dressing and most of the herbs.
- 5
Serve
Pile into bowls and finish with the toasted seeds and remaining herbs.
Chef's tips
- Roast until the carrots caramelise and the chickpeas crisp; that texture is the heart of the bowl.
- Dress everything while warm so the flavours soak in.
- Use maple or date syrup instead of honey to keep it fully vegan.
Frequently asked questions
Can I serve it cold?
It is best warm, but the leftovers make a good cold lunch too. Bring it back to room temperature and refresh with a squeeze of lemon and a few fresh herbs.
How do I bulk it out?
Serve it over couscous, quinoa or leaves to turn it into a fuller main, or add roasted squash or a spoon of hummus underneath.