This simple Glazed Carrot and Chickpea Salad is as elegant as it is easy to prepare. We paired it with a light Tahini Yogurt Dressing, but really it has no trouble standing on its own as a side dish, or drizzled with your favorite creamy dressing as more of a salad.
Fresh Thyme Leaves
, drained, rinsed
Ground Black Pepper
Preheat Oven to 355 degrees F (180 degrees C).
In a large mixing bowl, toss
Baby Carrots (3/4 cup)
Unsalted Butter (2 Tbsp)
. Make sure they are well coated, then transfer to a baking sheet lined with parchment paper.
In the same mixing bowl, combine
Chickpeas (1 cup)
Paprika (1 tsp)
Ground Cumin (1 tsp)
Ground Turmeric (1 tsp)
Canola Oil (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Spread them on another parchment-lined baking sheet.
Place the two trays in a preheated oven and roast for 15-20, until carrots are fully cooked through.
Honey (2 Tbsp)
Fresh Thyme Leaves (1 tsp)
on the carrots. Make sure they are coated evenly. Return to the oven to cook for another 10 minutes.
Serve warm carrots on a plate and sprinkle the toasted chickpeas over the top. We plated ours on top of a Tahini Yogurt Dressing (see notes), but feel free to serve with a creamy dressing of your choice.
To make the Tahini Yogurt Dressing: In a small bowl, combine 1/2 cup tahini, 1/2 cup greek yogurt, 1/2 tsp cumin, and a pinch of salt.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.