Skip to content
Carrot, chickpea and harissa chicken salad recipe

Carrot, chickpea and harissa chicken salad recipe

10 ratings

Give your summer salad a spicy spin by combining everyday ingredients like chicken and carrot with tangy harissa and chickpea – guaranteed to liven up any run-of-the-mill salad in an instant. See method

  • Serves 4
  • 20 mins to prepare, plus chilling
  • 286 calories / serving
  • Healthy
  • Dairy-free


  • 3 carrots, peeled and coarsely grated
  • 400g tin chickpeas, drained and rinsed
  • 65g (2 1/2oz) sultanas
  • 2 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh mint leaves
  • 150g (5oz) cooked chicken, shredded
  • 1 orange, finely zested and juiced
  • 3 tbsp olive oil
  • 1 tbsp harissa paste
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 9%
  • Sugars

    18g 20%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 29.6g Protein 16.9g Fibre 6.2g


  1. Put the carrots into a large bowl, add the chickpeas, sultanas, parsley, mint and chicken.
  2. In a bowl, mix together the orange zest and juice, olive oil and harissa. Season well, then pour over the salad. Mix together, then cover and leave in the fridge for an hour to allow the flavours to develop before serving.

See more Chicken salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.