Description
A delightful bowl of roasted carrots and chickpeas, drizzled with creamy tahini dressing, perfect for meal prep or a weeknight dinner.
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
- ¼ teaspoon black pepper
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1–2 tablespoons maple syrup or honey
- 3–5 tablespoons water
Instructions
- Preheat your oven to 425°F (220°C) and place a large baking sheet inside.
- Combine the chopped carrots and chickpeas in a mixing bowl. Add 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss until coated.
- Remove the hot baking sheet from the oven and spread the carrot and chickpea mixture evenly over it.
- Roast for 25-30 minutes until golden and crisp, stirring halfway through.
- Whisk together tahini, lemon juice, remaining olive oil, and water in a small bowl until creamy.
- Serve the roasted veggies over quinoa, brown rice, or greens, drizzling with tahini dressing.
Notes
Prep your carrots and chickpeas the night before. Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg