Description
A simple yet satisfying dish combining roasted carrots and chickpeas, drizzled 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 for non-vegan)
- 3–5 tablespoons Water
Instructions
- Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside.
- In a large mixing bowl, combine carrots and chickpeas, then add 2 tablespoons olive oil, paprika, cumin, garlic powder, salt, and pepper. Toss to coat.
- Pour the mixture onto the hot baking sheet and spread it evenly.
- Roast for 25-30 minutes, tossing halfway through, until carrots are tender and chickpeas are golden.
- While roasting, whisk together tahini, lemon juice, maple syrup, and the remaining olive oil. Gradually add water to reach a drizzle-worthy consistency.
- Assemble by serving vegetables over a base of choice, drizzling with tahini dressing, and topping with fresh herbs.
Notes
This recipe is customizable; feel free to swap out carrots for other vegetables or adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: roasted carrots, chickpea bowl, tahini dressing, vegan, one-pan meal
