Roasted Carrots and Chickpeas
A colorful and crunchy dish with a balance of earthy and creamy flavors.
Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 pound carrots multi-color is even better
- 1 can chickpeas 15 oz, drained and rinsed
- 1 Tbs. ground cumin
- 1 cup Greek yogurt
- 2 Tbs. fresh lemon juice
- 1 clove garlic grated
- 1/3 cup pine nuts lightly toasted in a small pan
- 1/3 cup cilantro chopped, and extra sprigs for garnish
- 1 Coarse salt and pepper
Instructions
- Preheat an oven to 400.
- Take the rinsed chickpeas and place them between two clean kitchen towels. Roll them around to dry, and the outer skins will peel right off. Discard the skins and keep the inner chickpea part.
- Place the carrots and chickpeas on a large baking sheet and dust with the cumin. Drizzle with the extra-virgin olive oil and season with a good pinch of salt and pepper. Toss to coat.
- Roast for 30-40 minutes, until the chickpeas are nearly crunchy, and the carrots charred and tender.
- Transfer to a large bowl and toss with the chopped cilantro.
- In the meantime, mix the Greek yogurt, lemon juice, grated garlic, a pinch of salt and a splash of water in a small bowl. This is your drizzle sauce.
- Arrange the roasted goodies on a platter, and drizzle the sauce over it. Sprinkle with the toasted pine nuts, and garnish with another cilantro sprig.
- Serves four as a side. Or two as a main.
Notes
Perfect for a springtime meal, this recipe balances creamy and crunchy textures with bright, fresh flavors.
Nutrition
Serving: 200gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 100IU
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