Roasted Carrots with Crispy Chickpeas & Tahini Drizzle Recipe
These roasted carrots are cooked to perfection and topped with crispy spiced chickpeas and homemade tahini sauce with a hint of maple.
Ingredients
Roasted Chickpeas
- 1 cup chickpeas strained and rinsed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Tahini Sauce
- 2/3 cup tahini
- 2/3 cup warm water
- juice from 1 lemon
- 1/2 tbsp pure maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Garnish
- fresh parsley (optional)
Instructions
- Preheat the oven to 425° while prepping.
- Make the tahini sauce by adding all ingredients to a high speed blender and blending until smooth. Set aside.
- To dry out the chickpeas a bit, place them between two paper towels while you prep the carrots.
- Toss the carrots in the olive oil, salt, and make sure every carrot is covered evenly. Spread the carrots out on a baking sheet and bake for 15 minutes. Turn the oven to broil and bake for another 3 minutes.
- While the carrots are in the oven, toast the chickpeas by heating a skillet over medium high heat and adding 1 tbsp olive oil. Once heated, add the dried chickpeas and the seasonings and saute for about 10-15 minutes until the outside is slightly crispy. Remove from the heat.
- To serve, drizzle the tahini sauce on top of the roasted carrots and add the chickpeas on top. Garnish with fresh parsley if desired.
Notes
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Nutrition
Calories: 1499kcal | Carbohydrates: 88g | Protein: 43g | Fat: 117g | Saturated Fat: 16g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 53g | Sodium: 2977mg | Potassium: 1271mg | Fiber: 20g | Sugar: 14g | Vitamin A: 234IU | Vitamin C: 12mg | Calcium: 325mg | Iron: 12mg