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Harissa Carrot & Farro Salad with Chickpeas, Dates & Feta

Harissa Carrot & Farro Salad with Chickpeas, Dates & Feta

Roasted carrots, crispy chickpeas and chewy farro tossed with spicy harissa butter, sweet dates, feta and a bright honey lemon vinaigrette.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Course Salad
Cuisine American
Servings 6

Ingredients
  

for the salad:

  • 1 1/2 cups dry farro
  • 2 lbs carrots cut into 2-inch chunks
  • 3 large shallots peeled and cut into wedges
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • 1 can 398 mL chickpeas, drained, rinsed and dried well
  • 1 Tbsp olive oil
6 Medjool dates pitted and chopped
  • 1/2 cup crumbled feta
  • 1/3 cup roasted pistachios roughly chopped
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint

for the harissa butter:

  • 2 Tbsp butter melted
  • 1 1/2 Tbsp harissa paste
  • 2 tsp honey

for the honey lemon vinaigrette:

  • 3 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp kosher salt
  • freshly ground black pepper

Instructions
 

make the vinaigrette and farro:

  • Whisk together the lemon juice, Dijon, honey, olive oil, salt and black pepper.
  • Cook the farro in well-salted water according to package directions until tender but still chewy. Drain very well and transfer to a large bowl.
  • While the farro is still warm, toss it with about half of the vinaigrette.

roast the veg:

  • Preheat the oven to 425°F.
  • Add the carrots and shallots to a large baking sheet. Toss with 2 tablespoons olive oil, 1 tsp salt and several grinds of black pepper. Spread into a single layer.
  • Roast for 15 minutes.
  • Toss the chickpeas with 1 Tbsp olive oil and a big pinch of salt. Add them to the sheet pan with the carrots and shallots, toss everything around and return to the oven for another 10-15 minutes, until the carrots are deeply caramelized and tender, the shallots are browned and jammy and the chickpeas are lightly crisp.
  • Whisk together the melted butter, harissa and honey. Pour over the carrot mixture and toss well. Return to the oven for another 5 minutes, until everything is glossy, sticky and caramelized.

assemble:

  • Add the harissa carrots, shallots, chickpeas and chopped dates to the dressed farro. Toss gently with the remaining vinaigrette to coat everything well.
  • Add the feta, pistachios, parsley and mint and toss gently.
  • Serve warm or at room temperature.
Keyword Harissa Carrot & Farro Salad with Chickpeas, Dates & Feta
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