Description
A delightful blend of roasted carrots and crispy chickpeas with a creamy tahini dressing, perfect for any occasion.
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 freshly squeezed lemon juice
- 1–2 tablespoons maple syrup (or honey, if not vegan)
- 3–5 tablespoons water (to adjust dressing consistency)
Instructions
- Preheat your oven to 425°F (220°C) with a large, rimmed baking sheet inside.
- In a bowl, combine chopped carrots, dried chickpeas, 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well to coat.
- Transfer the seasoned mixture to the hot pan in a single layer.
- Roast for 25-30 minutes, tossing halfway through.
- In a bowl, mix tahini, lemon juice, maple syrup, and remaining olive oil. Whisk in water until desired consistency is reached.
- Serve the dish directly from the pan or in individual bowls, drizzling with tahini dressing.
Notes
For added texture, consider garnishing with fresh herbs. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg