Roasted Chickpea & Freekeh Salad

Preheat the oven to 425°F. Line a work surface with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard any loose chickpea skins. Transfer the dried chickpeas to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 24 to 26 minutes, or until golden brown and crispy. Remove from the oven.

While the chickpeas roast, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel the carrots; halve lengthwise, then cut into 2-inch-long pieces on an angle. Pit and roughly chop the dates. Pick the parsley leaves off the stems; discard the stems. Peel the shallot; mince to get 2 tablespoons (you may have extra). Place in a bowl with the lemon zest and the juice of 2 lemon wedges.

While the chickpeas continue to roast, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the freekeh; season with salt and pepper. Toast, stirring occasionally, 3 to 5 minutes, or until fragrant. Transfer the toasted freekeh to the pot of boiling water and cook 22 to 25 minutes, or until tender. Drain thoroughly. Wipe out the pan.

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. Set aside. Season the shallot-lemon juice mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined.

While the freekeh continues to cook, in the pan used to toast the freekeh, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until tender. 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, 2 to 3 minutes, or until thoroughly combined and the liquid has cooked off. Remove from heat.

Off the heat, add the cooked freekeh, roasted chickpeas, almonds and vinaigrette to the pan of glazed carrots. Stir to thoroughly combine; season with salt and pepper to taste. Divide between 2 dishes and top with a few spoonfuls of the seasoned labneh. Garnish with the parsley. Enjoy!