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Roasted Carrots with Crispy Chickpeas & Tahini Drizzle Recipe

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

what you'll need
  

Carrots

  • 2 small bunches rainbow carrots scrubbed clean
  • 1 tbsp olive oil
  • 1/4 tsp salt

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)

let's do it
 

  • 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.

One Last Thing

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