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SideChef
Recipes
Beans & Legumes
Glazed Carrot and Chickpea Salad
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11 INGREDIENTS • 6 STEPS • 40MINS

Glazed Carrot and Chickpea Salad

Recipe
5.0
5 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.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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.
40MINS
Total Time
$0.68
Cost Per Serving
Ingredients
Servings
2
us / metric
Honey Carrot
Baby Carrots
3/4 cup
Baby Carrots
Honey
2 Tbsp
Honey
Fresh Thyme Leaves
1 tsp
Fresh Thyme Leaves
Unsalted Butter
2 Tbsp
Unsalted Butter, melted
Chickpea Topping
Chickpeas
1 cup
Chickpeas, drained, rinsed
Paprika
1 tsp
Paprika
Ground Cumin
1 tsp
Ground Cumin
Ground Turmeric
1 tsp
Ground Turmeric
Canola Oil
1 Tbsp
Canola Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
346
Fat
21.0 g
Protein
5.6 g
Carbs
36.5 g
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Glazed Carrot and Chickpea Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

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 InstructionsHide images
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 (to taste) and Ground Black 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.
Tags
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Beans & Legumes
Appetizers
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Fall
Meals for Two
Vegetarian
Salad
Side Dish
Vegetables
Middle Eastern
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