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In this harissa eggplant carrot salad, roasted, spicy eggplants and carrots are combined with chickpeas, greens, and crunchy almonds. Minimal prep, maximum flavor, and only one sheet to wash!
Published in March 2019/Updated in June 2026
I’m back with this flavorful roasted eggplant and carrot salad, which I published ages ago. The simple recipe requires only basic ingredients, one bowl, and one sheet pan to wash, and it’s very versatile and easy to customize.
All you have to do is toss diced eggplant and carrots with harissa marinade, then roast until lightly caramelized. And to add more protein, add some drained chickpeas to the same sheet pan for the last 10 minutes of cooking.
To serve, combine the roasted eggplant, carrots, and chickpeas with leafy greens such as lettuce or arugula, then top with crispy almonds for added crunch and toast them in the oven in the same tray, too!
The dressing? It’s a super easy drizzle of extra virgin olive oil and lemon juice- nothing fancy and nothing too elaborate, but simple, fresh, and flavorful.
And for your convenience, this harissa eggplant carrot salad keeps very well in the fridge, makes a great, nourishing salad and side dish, and is great for meal prep, too.
Let’s see how to make it!
List of the ingredients
- Eggplants
- Carrots
- Chickpeas
- Harissa paste
- Ground cumin
- Almonds
- Lemon & honey
- Salad leaves (optional)
- Olive oil, salt, pepper
Let’s make harissa eggplant carrot salad
RECIPE NOTES
Eggplant carrot salad ingredients
Carrots & eggplants: Healthy, affordable, and available year-round, these veggies make a hearty, flavorful salad. You can also use them when they start to turn a bit soft, which is a great way to avoid waste.
Harissa: It’s a North African paste made with dried red chilies, garlic, and spices such as cumin, caraway, and coriander. Usually, it’s not overly spicy but quite mild, and it can be used as a condiment and a flavoring; it’s inexpensive, widely available, and a little goes a long way.
Chickpeas: Convenient and inexpensive, adding a can of chickpeas to this salad is a win-win as it adds another layer of texture and plenty of plant-based protein to the meal. You can skip the chickpeas if you wish.
Almonds: Delicious, nutty, crunchy, and they roast with the rest of the ingredients on the same sheet pan.
Honey: Adds sweetness, especially when eggplants and carrots roast in the oven; it can be substituted with the same amount of sugar if you wish.
Lemon juice: the bright touch of lemon juice enhances freshness.
Extra-virgin olive oil & seasoning: they add flavor and help the vegetables and chickpeas roast nicely in the oven.
Storage tips
Harissa eggplant carrot salad keeps well in an airtight glass container in the fridge for up to 4 days. I recommend adding the salad leaves only when it’s time to serve it.
Recipe variations
This harissa eggplant salad with carrot is easy to customize and goes so well with crumbled feta on top or sliced avocado, or toss in a generous handful of sultanas for extra sweetness. To turn this salad into a full meal, just toss in 1 or 2 cups of cooked quinoa, brown rice, or couscous, and if you don’t keep vegetarian, roasted or grilled chicken is a great add-in too. Enjoy!
More salad recipes for you!
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Harissa Eggplant Carrot Salad
In this harissa eggplant carrot salad, the roasted, sweet, and spicy eggplants and carrots are combined with leafy greens, protein-packed chickpeas, and crispy almonds. And you can roast everything in one sheet!
Ingredients
- 2 eggplants, cut into cubes
- 1 lb (450 grams) carrots, peeled and cut into batons
- 2 tablespoons harissa paste
- 1 tablespoon honey or maple syrup (or sugar)
- ¾ teaspoon ground cumin
- ¾ – 1 teaspoon salt, or more to taste
- 1 ½ tablespoon olive oil, plus extra for drizzling
- ¼ cup almonds, shivered
- 2 cups arugula or spinach leaves (optional) optional
- 2-3 tablespoon fresh chopped cilantro (optional)
Instructions
- Preheat the oven to 400℉/200℃ and grease a large rimmed baking sheet with olive oil (or line with parchment paper).
- Cut the eggplant into bite-sized chunks (about 2-inch cubes) and the carrots in half lengthwise. If your carrots are big, you might want to halve them again and/or cut them crosswise. Add the vegetables to a large bowl.
- Make a mixture with harissa, honey, ½ teaspoon salt, and 1 tablespoon olive oil; add it to the bowl and toss the vegetables until well combined and coated.
- Transfer the eggplants and carrots onto the prepared baking sheet, spread them without overlapping, and roast for about 15 minutes.
- In the meantime, toss chickpeas in the same bowl with ¼ teaspoon of cumin, ½ tablespoon of olive oil, and ¼ teaspoon of salt. Add to the vegetables and roast for a further 10-15 minutes, until the chickpeas are slightly crispy, the eggplants and carrots are tender, and the edges are a nice brown color.
- Next, add the almonds to the baking sheet and roast for a further 5 minutes. The total time should be about 30-35 minutes.
- When the eggplants, carrots, and chickpeas are cool, or even slightly warm, arrange the salad leaves on a serving plate or in a bowl, then add the roasted veggies and chickpeas on top. Sprinkle with the roasted almonds.
- Drizzle with a bit of olive oil, freshly squeezed lemon juice, and fresh cilantro, and adjust the seasoning to your liking if desired. Enjoy.
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