Carrot and Harissa Salad

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: ROASTED CHICKPEAS:

2 cups cooked chickpeas

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

½ tsp garlic salt

subheading: DRESSING:

2 tsp harissa paste, adjust to taste (some brands are spicier than others)

1 tsp extra virgin olive oil, plus 1 tsp for the kale

1 tbsp orange juice

1 tbsp lemon juice

salt and pepper, to taste

subheading: SALAD:

2 leaves of kale (I used Cavolo Nero, aka lacinato / dragon kale)

1 cup cumin-spiced chickpeas (see above)

1½ cups cooked quinoa* (or couscous** if not GF)

2 carrots, coarsely grated or julienned

1 Romano pepper, sliced thinly

50 g / 1.5 oz baby spinach

¼ cup pomegranate seeds

10 black Kalamata olives, sliced

100 g / 3 oz plain hummus (I used shop-bought, but you can also make your own)

2 tsbp fresh parsley or coriander, chopped finely

dukkah (optional)

Directions at lazycatkitchen.com

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