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RECIPE
10 INGREDIENTS6 STEPS40min

Glazed Carrot and Chickpea Salad

5.0
4 Ratings
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.
Glazed Carrot and Chickpea Salad Recipe | SideChef
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.
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
40min
Total Time
$0.68
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2

Honey Carrot

3/4 cup
Baby Carrots
2 Tbsp
1 tsp
Fresh Thyme Leaves
2 Tbsp

Chickpea Topping

1 cup
Chickpeas , drained, rinsed
1 tsp
1 tsp
Ground Cumin
1 Tbsp
Canola Oil
to taste
Salt and Pepper
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Nutrition Per Serving

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CALORIES
346
FAT
21.0 g
PROTEIN
5.6 g
CARBS
36.5 g

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.

Cooking Instructions

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Step 1
Preheat Oven to 355 degrees F (180 degrees C).
Step 2
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.
Step 3
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 and Pepper (to taste) . Spread them on another parchment-lined baking sheet.
Step 4
Place the two trays in a preheated oven and roast for 15-20, until carrots are fully cooked through.
Step 5
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.
Step 6
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.
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Nutrition Per Serving
Calories
346
% Daily Value*
Fat
21.0 g
27%
Saturated Fat
8.3 g
42%
Trans Fat
0.0 g
--
Cholesterol
32.1 mg
11%
Carbohydrates
36.5 g
13%
Fiber
6.6 g
24%
Sugars
20.0 g
--
Protein
5.6 g
11%
Sodium
318.9 mg
14%
Vitamin D
--
--
Calcium
58.2 mg
4%
Iron
2.6 mg
14%
Potassium
323.3 mg
7%
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