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

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line two baking sheets with parchment.

2. 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. 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. 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. 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. 6

   Rehydrate goji berries (optional): place berries in 1/4 cup warm water for 5–10 minutes; drain.

7. 7

   Make dressing: whisk tahini, lemon juice, maple syrup, garlic, pinch of salt and enough warm water to reach a pourable consistency.

8. 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.

9. 9

   Finish with sesame seeds or almonds, chopped herbs, lemon zest and an extra drizzle of olive oil.

10. 10

    Full meal: serve as a grain bowl with extra greens and a wedge of lemon—protein-complete with chickpeas and millet.

11. 11

    Serve alongside a simple soup (tomato-lentil or Moroccan carrot-lentil) for a heartier spread.

12. 12

    Use filling for wraps with sliced avocado and pickled red onion.

13. 13

    Sweet-tart goji and roasted carrots, smoky-spicy crunch from harissa chickpeas, nutty millet, and bright, creamy lemon-tahini—balanced textures and robust seasoning.