Description
A delightful mixture of roasted carrots and chickpeas, rich in flavor and nutrients, served with a creamy tahini dressing.
Ingredients
Scale
- 1 ½ pounds Carrots, peeled and chopped into 1-inch pieces
- 1 (15-ounce) can Chickpeas, rinsed, drained, and thoroughly dried
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt (or to taste)
- ¼ teaspoon Black Pepper (or to taste)
- ¼ cup Tahini
- 3 tablespoons Lemon Juice, freshly squeezed
- 1–2 tablespoons Maple Syrup (or honey, if not vegan)
- 3–5 tablespoons Water
Instructions
- Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside.
- Mix the chopped carrots and dried chickpeas with 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper in a large bowl.
- Spread the carrot and chickpea mixture onto the hot baking sheet in a single layer.
- Roast for 25-30 minutes, tossing halfway through until carrots are tender and caramelized.
- Whisk together tahini, lemon juice, maple syrup, and the remaining tablespoon of olive oil in a small bowl, gradually adding water to reach a smooth consistency.
- Serve the roasted mixture directly from the baking sheet or assemble in bowls, drizzling generously with tahini dressing.
Notes
Ensure chickpeas are thoroughly dried before roasting for optimal crispiness. Customize with additional spices or herbs as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg