Who would have guessed that roasted carrots and tahini dressing would be the perfect pair?
“I love serving this dish with grilled chicken or salmon. It’s so colorful and full of flavor!” – Jenny B.
Time: 35 hours
Serving size: 1/2 cup
Preheat oven to 425F. Rinse and slice carrots then drain chickpeas. Place in large bowl together. Add the rest of your oil, spices and balsamic vinegar. Toss everything to combine and lay flat on greased baking sheets. Roast for 25-30 minutes, turning half way. Remove and sprinkle with a bit of sea salt and crushed pepper. While carrots are cooking, make the dressing by blending all ingredients together in a food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make a more creamy thick texture by adding more tahini. Place carrots and chickpeas in a large serving bowl. Add your preferred amount of dressing on top. Toss everything together and garnish with parsley.
Nutrition facts (per serving):