Roasted Carrot and Chickpea Salad with Tahini Dressing

This roasted carrot and chickpea salad with tahini dressing is a healthy and flavorful meal that can be enjoyed as a side dish or as a main course. It is packed with protein, fiber, and vitamins, and is sure to be a hit with everyone!

Cooking Equipment:

Baking sheet Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Carrot, Chickpea, Salad, Tahini Dressing, Healthy, Protein, Fiber, Vitamins

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 large carrots, peeled and cut into 1

inch pieces

1 can (400g) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

Salt and pepper, to taste For the Tahini Dressing:

2 tablespoons tahini

2 tablespoons lemon juice

2 tablespoons olive oil

1 clove garlic, minced

2 tablespoons water

Salt and pepper, to taste

Cooking Instructions:

Preheat oven to 200°C.

Place carrots and chickpeas on a baking sheet and drizzle with olive oil. Sprinkle with cumin, coriander, turmeric, cinnamon, salt, and pepper. Toss to combine.

Roast in preheated oven for 25 minutes, stirring once halfway through.

Meanwhile, make the tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, water, salt, and pepper.

Once the carrots and chickpeas are done roasting, transfer to a large bowl and pour the tahini dressing over top. Toss to combine.

Serve warm or cold.

Nutrition:

Calories: 437, Fat: 18g, Carbohydrates: 53g, Protein: 16g

Rating:

Roasted Carrot and Chickpea Salad with Tahini Dressing

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