Harissa Roasted Veg + Chickpea Salad w/ Creamy Almond Lemon Dressing

veggie tray roast.jpeg

The weather has definitely been chilly around here, and those 5:30 am shifts are slightly more challenging when you have sheets of ice to sledge hammer off your car (happy Thursday!). Luckily, it hasn’t been too snowy, but that means that we’re stuck with that icy frozen snow… which I’m not a huge fan of (Canadian problems).

After doing a little Q + A with you all after the holidays, I decided to add a few new salad recipes to my little stash here on this space. Hold up though, not cold ones quite yet or at least not until it’s above 5 degrees celsius, so you can count on late April and early May to see those!

This harissa roasted veg salad packed with quinoa + roasted chickpeas is perfect for those I want greens but not the cold that comes long with most vibes. You can totally make it up on a Sunday to have throughout the week, or make the elements up to toss together when needed if you don’t want a soggy salad. I will admit I went a little heavy on the harissa so I tried to scale it back a bit for you (this comes from a girl dedicated to siracha on everything).

I hope you enjoy this one + bundle up out there!

Emma x

Harissa Roasted Veg + Chickpea Salad w/ Creamy Almond Lemon Dressing

Serves: 4-6

Print the recipe HERE

The Veg:

  • 1 medium eggplant cut into cubes

  • 1/2 head cauliflower cut into florets

  • 1 cup brussel sprouts (cut into quarters)

  • 1 -2 Tbsp olive oil

  • 1 1/2 tsp harissa seasoning

The Salad

  • 1/2 cup cooked quinoa

  • 3 cups packed spinach

  • 2 cups kale

  • 1/4 cup raisins (optional)

  • 1/4 cup raw sunflower seeds


  • 1 can (rinsed + drained) chickpeas

  • 1-2 Tbsp olive oil

Creamy Almond Lemon Dressing:

  • 1 Tbsp raw creamy almond butter

  • 1 Tbsp fresh lemon juice

  • 3 Tbsp coconut aminos or soy sauce

Method: Preheat the oven to 425 F, toss the eggplant, cauliflower, and brussels in some olive oil and toss to coat in the harissa seasoning. Roast for 30-40 minutes flipping halfway in between cook time. For the chickpeas drain and rinse them. Dry them off with a towel, and add the olive oil and harissa. Cook on the top rack for 35 minutes, tossing halfway in between. While the veggies and chickpeas are roasting cook the quinoa according to the directions on the back, and wash and chop the kale. Make the dressing by whisking together the almond butter, lemon juice, and coconut aminos (or soy sauce if using). Once the veggies are done, allow to cool 5-10 minutes. Add the veggies + quinoa to the kale + spinach, layering the chickpeas, sunflower seeds, raisins, and drizzling the dressing on top. Toss to combine everything together.

Emma HyslopComment