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Servings:

Glazed Carrot and Chickpea Salad

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.

Total Time

40min

5.0

6 Ratings

Author: SideChef

Servings:

Ingredients

Honey Carrot

•

3/4 cup

Baby Carrots

•

2 Tbsp

Honey

•

1 tsp

Fresh Thyme Leaves

•

2 Tbsp

Unsalted Butter , melted

Chickpea Topping

•

1 cup

Chickpeas , drained, rinsed

•

1 tsp

Paprika

•

1 tsp

Ground Cumin

•

1 tsp

Ground Turmeric

•

1 Tbsp

Canola Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat Oven to 355 degrees F (180 degrees C).

In a large mixing bowl, toss Baby Carrots (3/4 cup) with 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) with the Paprika (1 tsp) , Ground Cumin (1 tsp) , Ground Turmeric (1 tsp) , Canola Oil (1 Tbsp) , and Salt (to taste) and 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.

Drizzle the Honey (2 Tbsp) and sprinkle 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.

Author's Notes

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

CALORIES

346

FAT

21.0 g

PROTEIN

5.6 g

CARBS

36.5 g