Description
A delightful combination of roasted carrots and crispy chickpeas drizzled with creamy tahini dressing, creating a hearty and wholesome meal.
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.
- Toss together the chopped carrots, dried chickpeas, 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper in a mixing bowl.
- Transfer the seasoned mixture onto the hot baking sheet, spreading it into an even layer.
- Roast in the oven for about 25-30 minutes, stirring halfway through, until the carrots are tender and caramelized and the chickpeas are golden and crispy.
- Combine tahini, lemon juice, maple syrup, and the remaining olive oil in a bowl or jar, whisking until smooth and creamy.
- Serve the roasted mixture over a base of quinoa or greens, drizzle generously with tahini dressing, and top with fresh herbs.
Notes
Don’t skip drying chickpeas to ensure they crisp up. Experiment with spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg