Roasted Carrot & Chickpea Salad with Tahini Dressing

🥗 Roasted Carrot & Chickpea Salad with Tahini Dressing

Ingredients

For the Salad:

• 4 large carrots, peeled and cut into sticks or rounds

• 1 can (15 oz / 400g) chickpeas, drained and rinsed

• 2 tbsp olive oil

• 1 tsp ground cumin

• ½ tsp smoked paprika (optional)

• Salt & pepper to taste

• 4 cups mixed greens (arugula, spinach, or spring mix)

• ¼ cup chopped fresh parsley (or cilantro)

• ¼ cup crumbled feta (optional)

• 2 tbsp toasted sunflower or pumpkin seeds (optional)

For the Tahini Dressing:

• 3 tbsp tahini

• 1 tbsp olive oil

• 1 clove garlic, minced

• 1 tbsp lemon juice (plus more to taste)

• 1–2 tsp maple syrup or honey

• 2–4 tbsp water (to thin)

• Salt to taste

Instructions

1. Preheat Oven to 400°F (200°C).

2. Roast the Carrots & Chickpeas:

   • Toss carrots and chickpeas with olive oil, cumin, paprika, salt, and pepper.

   • Spread on a baking sheet in a single layer.

   • Roast for 25–30 minutes, stirring once halfway through, until carrots are tender and chickpeas are golden and slightly crispy.

3. Make the Tahini Dressing:

   • In a small bowl or jar, whisk together tahini, olive oil, garlic, lemon juice, maple syrup, and a pinch of salt.

   • Add water a little at a time until it reaches a pourable consistency.

4. Assemble the Salad:

   • In a large bowl or on a platter, layer the greens.

   • Top with the roasted carrots and chickpeas.

   • Drizzle with tahini dressing.

   • Sprinkle with parsley, feta, and seeds if using.

✅ Tips & Variations

• Add roasted sweet potato or beets for variety.

• Use yogurt instead of tahini for a creamier dressing variation.

• Serve warm or at room temperature—it keeps well for meal prep!