Description
A quick and healthy meal featuring roasted carrots and crispy chickpeas, drizzled with a creamy tahini dressing.
Ingredients
Scale
- 1 ½ pounds carrots, peeled and chopped
- 1 (15-ounce) can chickpeas, rinsed and 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
- 1–2 tablespoons maple syrup or honey (if not vegan)
- 3–5 tablespoons water
Instructions
- Preheat your oven to 425°F (220°C) with a large baking sheet inside to ensure it gets hot.
- In a mixing bowl, combine the chopped carrots and drained chickpeas.
- Drizzle in 2 tablespoons of olive oil, and sprinkle the smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
- Spread the mixture onto the hot baking sheet in an even layer.
- Roast for 25-30 minutes until golden and crispy, stirring halfway through for even cooking.
- While your mixture roasts, whisk together tahini, lemon juice, the remaining olive oil, and water until smooth. Adjust the water for your desired consistency.
- Serve the roasted carrots and chickpeas over quinoa or greens, drizzled with that creamy tahini dressing.
Notes
For added crunch, top with toasted pumpkin seeds or walnuts. Adjust spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: carrot bowl, chickpea bowl, healthy meal, vegan recipe, one-pan dish