Meatless Monday–North African Carrot and Parsnip Salad

Talk about a dark horse.  Seriously.  This salad.  Amazing.

I made it thinking it would be kind of fun–something different than the same ol’ sides we’d been having lately.  I love harissa, but I’ve really never made anything with it at home, so I figured I’d give this a shot.  I’m so glad I did.

It was absolutely great as a side, but next time I make it I’m going to add in some protein-packed chickpeas to make it a complete meal.  I already can’t wait.

carrot salad

North African Carrot and Parsnip Salad
adapted fromWilliams-Sonoma

1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. coriander
1/4 tsp. ground ginger
3 large carrots (about 3/4 lbs.)
3 large parsnips (about 3/4 lbs.)
1/4 c. fresh lemon juice
1 TBSP honey
1 TBSP harissa (less if you don’t like heat)
sea salt and freshly-ground black pepper, to taste
6 TBSP extra-virgin olive oil
1/2 c. shelled pistachios, chopped
2 (15-oz.) cans chickpeas, rinsed
2/3 c. raisins
2 TBSP chopped cilantro
2 TBSP chopped mint

1.  In a small fry pan over medium-low heat, toast cinnamon, cumin, coriander, and ginger, until fragrant, about 2 minutes.  Stir constantly to prevent burning.  Remove from heat and let cool.

2.  Peel carrots and parsnips.  Shred in a food processor fitted with the shredding blade.  Alternately, shred on the large holes of a box grater.  Set aside.

3.  In a small glass or plastic bowl, whisk together toasted spices, lemon juice, honey, harissa, and 1/2 tsp salt.  Slowly whisk in olive oil.  Taste dressing and adjust seasonings.

4.  In a large bowl, stir together pistachios and a pinch of salt,  Add carrots and parsnips, chickpeas (if using), raisins, 1/2 tsp. salt, black pepper, dressing, cilantro, and mint.  Toss well.  Taste and adjust seasonings.  

Yields: 6 side servings (without chickpeas) or 4-6 main course servings (with chickpeas)

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  1. Mr. & Mrs. P
    April 8, 2013 / 6:36 pm

    What a beautiful salad!! This is perfect for spring!Mr. & Mrs.

  2. Carole
    May 9, 2013 / 2:00 am

    Thanks for stopping by and adding to the collection, Kelsey. I have signed up to follow your blog and hope you'll follow Carole's Chatter too. Cheers

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