Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing | Kat Can Cook

Kat Can Cook

Name: Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: International
Ingredients: David's Kosher Salt; Signature Farms Lemon Juice; Happy Baby Squash Chickpea Spinach Savory Blend; French's® Stone Ground Dijon Mustard; O Organics Parsley, Organic; Mccormick Gourmet™ Organic Harissa; Asturi Bruschettini, Classico Virgin Olive Oil; Colo-Pac Produce, Inc. Shallots Onions; SIGNATURE SELECTS Honey, Raw, Wildflower; Carrot; Chicken of the Sea Tuna, Black Pepper, Cracked; Organic Chives; Sun-Maid Raisins, California Sun-Dried, Mini-Snacks

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Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing

Serves 620 mins prep0 mins cook

This Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing is vegetarian, gluten-free, and dairy-free, designed to keep you satisfied for hours.

0 servings

What you need

tbsp kosher salt

fl oz lemon juice

Happy Baby Squash Chickpea Spinach Savory Blend

can chickpea

tsp dijon mustard

cup fresh parsley

tsp harissa

Asturi Bruschettini, Classico Virgin Olive Oil

cup extra-virgin olive oil

shallot

SIGNATURE SELECTS Honey, Raw, Wildflower

tsp honey

lb carrot

Chicken of the Sea Tuna, Black Pepper, Cracked

tsp cracked black pepper

tbsp fresh chives

Sun-Maid Raisins, California Sun-Dried, Mini-Snacks

cup raisin

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Instructions

In a small bowl, cover the raisins with boiling water and let them sit to reconstitute while you prep the rest of the salad. In a large serving bowl, whisk together the shallot, lemon juice, mustard, honey, harissa, a pinch of salt and pepper. Stream in the olive oil, whisking to combine. Grate the carrots either by hand or using the grating attachment of a food processor. To the serving bowl of dressing, add the shredded carrots and chickpeas. Using a slotted spoon or fork, lift the plump raisins out of the water and add those in along with the parsley, chives, and another pinch of salt. Toss well to combine. Serve or refrigerate until ready to serve where it will keep for up to a week in the fridge. Enjoy!

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