This harissa roasted vegetable lentil salad is a hearty, flavour-packed dish made with roasted cauliflower, sweet potato and red onion, then tossed with lentils, chickpeas and a lemon harissa dressing. It’s satisfying, with a balance of smoky, sweet and fresh elements in every bite.
It works well for meal prep, holds up in the fridge and can be served warm or cold, making it a practical option for lunches, dinners or a simple side dish.
Why You’ll Love this Harissa Roasted Vegetable Lentil Salad
- Bold, smoky flavour with mild heat.
- Hearty and satisfying with lentils and chickpeas.
- Naturally vegan and gluten-free.
- Balanced with sweet, salty and fresh elements.
- Great for meal prep and stores well.
- Works as a main dish or side.
- Simple ingredients and straightforward prep.
🔍 Recipe at a Glance
Prep Time: 15 min
Cook Time: 25 min
Servings: 6
Per Serving: 360 calories, 14g fibre, 14g protein
Diet: Vegan, gluten-free.
Difficulty: Easy
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Cauliflower: Adds texture and soaks up flavour well once roasted. Love roasted cauliflower? Try this Curry Roasted Cauliflower Salad.
- Red onion: Brings sweetness and depth roasted.
- Sweet potato: Adds natural sweetness and substance. Substitute butternut squash if needed.
- Harissa paste: Adds smoky, mildly spicy flavour. You’ll use it for both the vegetables and the dressing.
- Olive oil: Used for roasting and in the dressing. Avocado oil works as a substitute for roasting.
- Lentils: The hearty, protein-rich base. Canned is easiest here. Cooked green or brown lentils work if you prefer to cook from scratch. For a another lentil salad that uses canned lentils, try this Chickpea Lentil Salad.
- Chickpeas: Adds texture and extra fibre. White beans or black beans are a good swap.
- Dates or dried apricots: Balance the spice with a touch of sweetness. Dried cranberries or raisins also work in a pinch. I prefer apricots for their slight tartness, but dates give a richer, jammier sweetness.
- Sliced almonds: Add crunch and richness. Toasting is optional but makes a difference in flavour. Substitute pistachios, roughly chopped walnuts, or pumpkin seeds for a nut-free option.
- Fresh mint or parsley: Brightens the whole dish. Use one or both.
- Lemon juice: Provides the acidity that balances the richness of the roasted vegetables and dressing. Apple cider vinegar works as a substitute.
- Maple syrup: A small amount rounds out the acidity in the dressing. Substitute honey if not keeping it vegan.
Variations
- Crumble feta over top before serving for a salty, creamy contrast to the harissa. Not vegan, but highly recommended if that’s not a concern.
- Add sliced cucumber or a handful of arugula just before serving for extra freshness.
- Add a pinch of chili flakes or an extra teaspoon of harissa paste if you want more heat.
- Substitute cooked quinoa or farro for a different texture or try this Roasted Vegetable Quinoa Salad.
- For a higher-protein version, add the lemon herb tofu from this Mediterranean Roasted Veggie Bowl. It pairs really well with the harissa dressing.
- For a maple balsamic version of this same concept, this Roasted Vegetable Lentil Salad is just as hearty and meal-prep friendly.
How to Make Harissa Roasted Vegetable Lentil Salad
- Add the chopped cauliflower, sweet potato and red onion to a large bowl. Toss with harissa paste, cumin, olive oil, salt and pepper until well coated.
- Spread the vegetables evenly over two baking sheets. Roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
- In the same bowl, whisk together the dressing ingredients until combined.
- Add the chickpeas, lentils, dried fruit and roasted vegetables. Toss well to coat. Stir in the fresh herbs.
- Divide into bowls and top with toasted almonds, extra herbs and lemon, if desired.
Expert Tips
- This salad improves after sitting, making it ideal for meal prep.
- Don’t overcrowd the pan. Use two trays to the veggies have space to roast rather than steam.
- Cut vegetables evenly for consistent cooking.
- Taste your harissa before using, as heat levels vary.
- Add herbs just before serving to keep them fresh.
FAQs
It has mild to moderate heat depending on your harissa paste. Adjust to taste. As written, it’s mild.
Yes. This salad keeps well in the fridge for up to 4 days and actually improves after the first day as the lentils and chickpeas absorb the dressing and the flavours deepen. If you’re meal prepping, store the toasted almonds separately and add them per serving so they stay crunchy. You can also keep the fresh herbs separate and stir them in just before serving to keep them bright.
Yes, just cook them ahead of time and let them cool before using in the recipe.
Both work. If you’re serving right after preparing, it will be warm. If later, it’s flavourful at room temperature and it can also be served chilled.
How to Store
- Store leftovers in an airtight container in the fridge for up to 4 days. This salad actually improves after the first day as the lentils and chickpeas absorb the dressing and the flavours deepen.
- If you’re meal prepping, store the toasted almonds separately and add them per serving so they stay crunchy rather than softening in the dressing. You can mix the herbs in or keep them separate to brighten the flavour after storing.
- This salad is not suitable for freezing.
Looking for more meal-prep salads? This Mediterranean Barley Salad and French Lentil Salad both hold up just as well through the week.
More Vegan Meal Prep Salads
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
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sheet pans two pans suggested to avoid crowding vegetables
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mixing bowl
For the Harissa Salad
- 1 small head cauliflower, cut into small florets (8 cups/730g)
- 1 red onion, thinly sliced (2 cups/195g)
- 1 large sweet potato, cut into 1-inch cubes (3½ cups/454g)
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 2 tsp olive oil
- Salt and pepper, to taste
- 1 can chickpeas, drained and rinsed, 540mL
- 1 can lentils, drained and rinsed, 540mL
- ⅓ cup dried apricots or pitted dates, chopped
- ¼ cup sliced almonds, toasted
- 1 handful fresh mint or parsley or a mix, finely chopped
For the Lemon Harissa Dressing
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Roast the vegetables. Preheat oven to 425°F and line a large baking sheet with parchment. Add cauliflower, red onion, and sweet potato to a large bowl. Add harissa paste, cumin, and olive oil, season generously with salt and pepper, and toss to coat. Spread the vegetables evenly over two baking sheets. Roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
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Toast the almonds (optional but recommended). While vegetables roast, heat a small dry skillet over medium heat. Add almonds and toast, stirring occasionally, for 4–5 minutes until golden and fragrant. Transfer to a plate immediately. Watch carefully to avoid burning, they should be lightly golden brown.
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Make the dressing. Using the same large bowl you tossed the vegetables in, whisk together lemon juice, olive oil, maple syrup, harissa paste, and garlic. Season with salt and pepper.
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Assemble salad. Add lentils, chickpeas, apricots, and roasted vegetables to the bowl with the dressing. Toss to coat. Taste and adjust seasoning. Mix in mint or parsley, or both.
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Serve. Scoop into a serving bowl and top with toasted almonds. Serve with more fresh herbs and lemon wedges, if desired.
Serving: 1serving, Calories: 350kcal, Carbohydrates: 55g, Protein: 14g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 102mg, Potassium: 933mg, Fiber: 14g, Sugar: 15g, Vitamin A: 9742IU, Vitamin C: 30mg, Calcium: 96mg, Iron: 5mg