Description
A vibrant bowl packed with tender, caramelized vegetables and crispy chickpeas, topped 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 and Prepare the Pan: Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet inside while it heats.
- Season the Carrots and Chickpeas: In a large mixing bowl, toss the chopped carrots, dried chickpeas, 2 tablespoons of olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper.
- Roast the Vegetables: Carefully remove the preheated baking sheet and pour the carrot and chickpea mixture onto it.
- Roast them to Perfection: Return the baking sheet to the oven and roast for 25-30 minutes, tossing halfway through.
- Whip Up the Creamy Tahini Dressing: While the vegetables roast, mix tahini, lemon juice, maple syrup, and the remaining olive oil in a bowl.
- Assemble and Serve: Once the carrots and chickpeas are ready, remove them from the oven and serve them warm over a base of your choice.
Notes
For variations, try incorporating roasted sweet potatoes or using different beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg