Crispy Chickpea & Freekeh Salad with Lemon Labneh & Harissa-Glazed Carrots

Crispy Chickpea & Freekeh Salad

with Lemon Labneh & Harissa-Glazed Carrots

50 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

A staple of North African and Middle Eastern cuisines, harissa is a versatile, flavor-packed chile paste. Here, we’re using green harissa (made from milder chiles) to glaze the carrots in our hearty grain salad—which gets delicious pops of texture from crispy roasted chickpeas. Dolloped on top, tangy, lemon-seasoned labneh is perfect for stirring into each bowl for a layer of creaminess.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the chickpeas:
1 Prepare & roast the chickpeas:

Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high. Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the dried chickpeas with olive oil; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 20 to 22 minutes, or until crispy. (Be careful, as the chickpeas may pop as they roast.) Remove from the oven and carefully transfer to a paper towel-lined plate. Season with salt and pepper to taste.

Prepare the ingredients & make the vinaigrette:
2 Prepare the ingredients & make the vinaigrette:
Cook the freekeh:
3 Cook the freekeh:

While the chickpeas continue to roast, add the freekeh to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

Make the lemon labneh:
4 Make the lemon labneh:

While the freekeh cooks, in a bowl, combine the labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste.

Cook & glaze the carrots:
5 Cook & glaze the carrots:

While the freekeh continues to cook, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the dates, ¼ cup of water and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 5 minutes, or until the carrots are softened and coated and the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Add the vinaigrette, glazed carrots, roasted chickpeas and half the parsley to the pot of cooked freekeh. Stir to thoroughly combine. Season with salt and pepper to taste. Divide between 2 dishes. Top with spoonfuls of the lemon labneh. Garnish with the almonds and remaining parsley. Enjoy!

Tips from Home Chefs

Prepare & roast the chickpeas:
1 Prepare & roast the chickpeas:

Preheat the oven to 425°F. Heat a medium pot of salted water to boiling on high. Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the dried chickpeas with olive oil; toss to thoroughly coat. Arrange in a single, even layer. Roast, stirring halfway through, 20 to 22 minutes, or until crispy. (Be careful, as the chickpeas may pop as they roast.) Remove from the oven and carefully transfer to a paper towel-lined plate. Season with salt and pepper to taste.

3 Cook the freekeh:

While the chickpeas continue to roast, add the freekeh to the pot of boiling water and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.

4 Make the lemon labneh:

While the freekeh cooks, in a bowl, combine the labneh and the juice of the remaining lemon wedges; season with salt and pepper to taste.

Make the lemon labneh:
Cook & glaze the carrots:
5 Cook & glaze the carrots:

While the freekeh continues to cook, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the dates, ¼ cup of water and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 5 minutes, or until the carrots are softened and coated and the liquid has cooked off. Turn off the heat. Season with salt and pepper to taste.

6 Finish & plate your dish:

Add the vinaigrette, glazed carrots, roasted chickpeas and half the parsley to the pot of cooked freekeh. Stir to thoroughly combine. Season with salt and pepper to taste. Divide between 2 dishes. Top with spoonfuls of the lemon labneh. Garnish with the almonds and remaining parsley. Enjoy!

Finish & plate your dish:
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