Moroccan Carrot and Chickpea Salad with Pork Chops

Photo: Annabelle Breakey; Styling: Karen Shinto

It's all about textures here: crisp carrot slices, hearty pork and chickpeas, and delicate herbs. Make sure to use very fresh mint--it really makes a difference--and get the pan ripping hot before you add the chops; that's what will give them their nice brown crust.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 527
  • Calories from fat: 61%
  • Protein: 30g
  • Fat: 37g
  • Saturated fat: 8.1g
  • Carbohydrate: 21g
  • Fiber: 4.7g
  • Sodium: 329mg
  • Cholesterol: 78mg


  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 1/2 teaspoons honey
  • 1 teaspoon harissa*
  • 1/4 teaspoon ground cumin
  • 6 tablespoons extra-virgin olive oil, divided
  • Salt and pepper
  • 2 carrots, peeled and very thinly sliced
  • 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
  • 1/4 cup flat-leaf parsley leaves, coarsely chopped
  • 6 large fresh mint leaves, chopped
  • 4 bone-in or boneless pork chops (1/2 to 3/4 in. thick)
  • 1/2 to 1 serrano chile, thinly sliced


  1. 1. Whisk together lemon juice, zest, honey, harissa, and cumin in a medium bowl. Add 1/4 cup oil and season with salt and pepper. Add carrots, chickpeas, parsley, and mint and toss until well combined. Set aside.
  2. 2. Season pork chops with salt and pepper. Heat a heavy stainless steel or cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Swirl in remaining 2 tbsp. oil. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 to 3 minutes, depending on thickness of chops.
  3. 3. Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.
  4. *North African chile-spice paste; available at well-stocked grocery stores.
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