Description
A delightful one-pan recipe combining roasted carrots and chickpeas with a creamy tahini dressing, perfect for any occasion.
Ingredients
Scale
- 1½ 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 in the oven.
- Combine the chopped carrots, chickpeas, 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper in a large mixing bowl. Toss until evenly coated.
- Pour the seasoned mixture onto the hot baking sheet, spreading it into a single layer.
- Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and the chickpeas are golden.
- In a separate bowl, whisk together tahini, lemon juice, maple syrup, and remaining olive oil. Gradually add water until the dressing reaches a creamy consistency.
- Serve the roasted vegetables over a base like quinoa or greens, drizzled with tahini dressing and garnished with fresh herbs, if desired.
Notes
Ensure to dry the chickpeas thoroughly for the best roasting results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg