I had a version of this salad at a restaurant a few weeks ago and it was so good. A vegetarian salad can be lacking, but this felt so interesting and satisfying. I broke this down into components so you can prep in parts. I buy dried harissa seasoning at Whole Foods, but sweet or smoked paprika, or even chili powder will be a fine alternative if that is what you have. I understand these are generally not interchangeable, but I’m just trying to get them a lil spicy. No sense over fussing about it.

I know they are similar temps, but do not roast the carrots and chickpeas at the same time. The chickpeas need as dry an environment as possible to crisp up, and the carrots give off moisture as they roast. The carrots can be roasted in advance, and brought to room temperature before using them for the salad. TIMESAVER! Sprouts, Whole Foods and Target sell packaged crispy chickpeas, near the chip and snacks sections, that will work great if you need to save a step. We like the Biena brand.