Moroccan Inspired Carrot and Chickpea Salad With Po

Name: Moroccan Inspired Carrot and Chickpea Salad With Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lemon juice; ½ teaspoon lemon zest; 1 ½ teaspoons honey; 1 teaspoon harissa (North African spice available in the International section of the grocery store); ¼ teaspoon cumin; 6 tablespoons extra-virgin olive oil, divided; salt and pepper; 2 carrots, thinly sliced; 1 (15 ounce) can chickpeas, rinsed and drained; ¼ cup flat leaf parsley, coarsely chopped; 6 large fresh mint leaves, chopped; 4 pork chops (bone-in); 12-1 serrano chili, thinly sliced

Servings: persons

2 tablespoons lemon juice
½ teaspoon lemon zest
1 ½ teaspoons honey
1 teaspoon harissa (North African spice available in the International section of the grocery store)
¼ teaspoon cumin
6 tablespoons extra-virgin olive oil, divided
salt and pepper
2 carrots, thinly sliced
1 (15 ounce) can chickpeas, rinsed and drained
¼ cup flat leaf parsley, coarsely chopped
6 large fresh mint leaves, chopped
4 pork chops (bone-in)
12-1 serrano chili, thinly sliced

1
Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl.
2
Add 1/4 ccup oil and season with salt and pepper.
3
Add carrots, chickpeas, parsley and mint and toss until well combined.
4
Set aside.
5
Season pork chops with salt and pepper.
6
Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes.
7
Add pork chops and sear, without moving, until browned, about 3 minutes.
8
Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops.
9
Spoon half of carrot and chickpea salad onto a platter.
10
Arrange pork chops on top and spoon remaining salad over them.
11
Sprinkle with chile slices.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons lemon juice, ½ teaspoon lemon zest, 1 ½ teaspoons honey, 1 teaspoon harissa (North African spice available in the International section of the grocery store), and more.

Yes, Moroccan Inspired Carrot and Chickpea Salad With Pork Chops falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Moroccan Inspired Carrot and Chickpea Salad With Pork Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions