Description
A cozy, flavor-forward meal featuring sweet roasted carrots, crunchy chickpeas, and a creamy tahini dressing.
Ingredients
- 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
- 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 (to thin)
- Optional: Quinoa or mixed greens for serving
Instructions
- Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet in the oven to heat.
- Combine the chopped carrots, chickpeas, olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper in a large bowl. Toss until evenly coated.
- Spread the mixture on the hot baking sheet in an even layer and roast for 25–30 minutes, stirring halfway through, until the carrots are caramelized and the chickpeas are crispy.
- Whisk together tahini, lemon juice, maple syrup, and remaining olive oil in a small bowl. Thin with water to your preferred consistency and season to taste.
- Serve the roasted carrots and chickpeas over quinoa or mixed greens and drizzle with tahini dressing.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in the oven to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan