Roasted Carrot & Goji Berry Salad with Toasted Millet and Crispy Harissa Chickpeas

Backstory: Same bright, sweet-tart salad now boosted with crunchy, spiced chickpea protein—keeps it fully vegan, portable, and bowl-ready.

Ingredients

• 1 lb (450 g) carrots, peeled and cut into 1/2-inch sticks or thick coins
• 2 tbsp olive oil (or avocado oil), divided
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and black pepper, to taste
• 1/3 cup dried goji berries
• 3/4 cup millet, rinsed well
• 1 1/2 cups water or low-sodium vegetable broth
• 2 tbsp sesame seeds or chopped toasted almonds (optional)
• 2 cups mixed baby greens or arugula (optional base)

Harissa Crispy Chickpeas

• 1 can (15 oz / 425 g) chickpeas, drained, rinsed, and thoroughly patted dry
• 1 tbsp olive oil
• 1/2–1 tbsp harissa paste (adjust for heat) or 1 tsp smoked paprika + 1/2 tsp cayenne for milder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt, to taste

Lemon-Tahini Dressing

• 3 tbsp tahini
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp maple syrup or agave
• 1 small garlic clove, minced (optional)
• 2–3 tbsp warm water to thin
• Pinch of salt

Optional finishing

• Fresh parsley or cilantro, chopped
• Zest of 1 lemon
• A drizzle of good olive oil

Instructions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment.
2. Toss carrots with 1 tbsp oil, smoked paprika, cumin, salt and pepper. Spread on one sheet and roast 22–28 minutes, turning once, until caramelized and tender.
3. Meanwhile prepare chickpeas: after drying thoroughly, toss chickpeas with 1 tbsp oil, harissa (or spices), cumin, garlic powder and salt. Spread on the second baking sheet in a single layer.
4. Roast chickpeas 20–30 minutes, shaking/stirring every 8–10 minutes, until crisp outside. If chickpeas finish before carrots, remove and keep warm.
5. While roasting, toast the millet: heat a dry saucepan over medium heat, add rinsed millet, and toast 3–4 minutes until fragrant and slightly golden. Add 1 1/2 cups water or broth, bring to a boil, reduce heat, cover and simmer 12–15 minutes until absorbed. Let sit 5 minutes, then fluff.
6. Rehydrate goji berries (optional): place berries in 1/4 cup warm water for 5–10 minutes; drain.
7. Make dressing: whisk tahini, lemon juice, maple syrup, garlic, pinch of salt and enough warm water to reach a pourable consistency.
8. Assemble: combine roasted carrots, toasted millet, goji berries and a bed of greens if using. Top with crispy harissa chickpeas. Drizzle dressing and toss gently.