Roasted Chickpea & Freekeh Salad

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat 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. Taste, then season with salt and pepper if desired. 

Meanwhile, 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 season with salt and pepper; stir to combine. Cover to keep warm. 

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. Zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the lemon zest and the juice of 2 lemon wedges. Slowly whisk in 1 teaspoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired. 

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. Taste, then season with salt and pepper if desired. 

Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

To the pot of cooked freekeh, add the shallot dressing, glazed carrots, and roasted chickpeas; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished freekeh topped with the lemon labneh, almonds, and chopped parsley. Enjoy!