Description
A comforting, hassle-free bowl of roasted carrots and chickpeas tossed with a zesty tahini-lemon dressing. Perfect for weeknight meals, this one-pan wonder offers savory, sweet, and creamy flavors in a nutrient-packed package.
Ingredients
1 bunch carrots (about 6 medium), peeled and cut into 1-inch pieces
1 can chickpeas (15 oz), drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
3 tbsp tahini
Zest and juice of 1 lemon
1 tbsp maple syrup
2 tbsp water (plus more as needed)
Fresh cilantro or parsley, chopped (optional garnish)
Instructions
Preheat oven to 425°F (220°C)
Place carrots and chickpeas on a large baking sheet
In a small bowl, mix olive oil, smoked paprika, cumin, salt, and black pepper; drizzle over the vegetables
Toss to coat evenly and spread in a single layer
Roast for 25-30 minutes, stirring once halfway, until carrots are tender and edges are caramelized
While roasting, whisk tahini, lemon zest, lemon juice, maple syrup, and water until smooth and pourable (add more water if too thick)
Once vegetables are done, transfer to a serving bowl, drizzle with tahini-lemon dressing, and mix gently
Garnish with fresh herbs if desired
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days
For added texture, toss with cooked quinoa or brown rice
Adjust spice levels by adding cumin or paprika to taste
Use store-bought tahini or substitute with ground sesame seeds mixed with water
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg