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Roasted Chickpea & Freekeh Salad Fill 1 Created with Sketch.

with Lemon Labneh & Harissa-Glazed Carrots

Customer Favorite
Mediterranean Diet
  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A staple of North African and Middle Eastern cuisines, harissa is a versatile, flavor-packed chile paste. Here, we’re using it 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 adding for a hint of creaminess.

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

Place an oven rack in the center of the oven, then preheat 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 and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 20 to 22 minutes, or until slightly crispy. (Be careful, as the chickpeas may pop as they roast.) Remove from the oven. Season with salt and pepper to taste.

Cook the freekeh:
2 Cook the freekeh:

While the chickpeas roast, add the freekeh to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Cover to keep warm.

Prepare the ingredients & make the shallot dressing:
3 Prepare the ingredients & make the shallot dressing:

While the freekeh cooks, wash and dry the fresh produce.Peel the carrots; halve lengthwise, then thinly slice crosswise. Pit and roughly chop the dates. Roughly chop the almonds. Roughly chop the parsley leaves and stems. 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 shallot and finely chop to get 2 tablespoons (you may have extra). Place in a bowl with the lemon zest and the juice of 2 lemon wedges. Slowly whisk in 1 teaspoon of olive oil until thoroughly combined. Season with salt and pepper to taste.

Cook & glaze the carrots:
4 Cook & glaze the carrots:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the chopped dates, ¼ cup of water (carefully, as the liquid may splatter), and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 4 minutes, or until the carrots are softened and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.

Make the lemon labneh:
5 Make the lemon labneh:

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

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked freekeh, add the shallot dressing, glazed carrots, and roasted chickpeas. Stir to combine and season with salt and pepper to taste. Serve the finished freekeh garnished with the lemon labneh and chopped almonds and parsley. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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

Place an oven rack in the center of the oven, then preheat 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 and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 20 to 22 minutes, or until slightly crispy. (Be careful, as the chickpeas may pop as they roast.) Remove from the oven. Season with salt and pepper to taste.

2 Cook the freekeh:

While the chickpeas roast, add the freekeh to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Cover to keep warm.

Cook the freekeh:
Prepare the ingredients & make the shallot dressing:
3 Prepare the ingredients & make the shallot dressing:

While the freekeh cooks, wash and dry the fresh produce.Peel the carrots; halve lengthwise, then thinly slice crosswise. Pit and roughly chop the dates. Roughly chop the almonds. Roughly chop the parsley leaves and stems. 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 shallot and finely chop to get 2 tablespoons (you may have extra). Place in a bowl with the lemon zest and the juice of 2 lemon wedges. Slowly whisk in 1 teaspoon of olive oil until thoroughly combined. Season with salt and pepper to taste.

4 Cook & glaze the carrots:

While the freekeh continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the chopped dates, ¼ cup of water (carefully, as the liquid may splatter), and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 4 minutes, or until the carrots are softened and the water has cooked off. Turn off the heat. Season with salt and pepper to taste.

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

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

6 Finish & serve your dish:

To the pot of cooked freekeh, add the shallot dressing, glazed carrots, and roasted chickpeas. Stir to combine and season with salt and pepper to taste. Serve the finished freekeh garnished with the lemon labneh and chopped almonds and parsley. Enjoy!

Finish & serve your dish: