Roasted Carrot & Chickpea Salad with Tahini Dressing

Ingredients:

• 4 large carrots, peeled and sliced into thin diagonal pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups arugula or mixed greens
• 1/4 cup chopped fresh parsley
• 2 tablespoons toasted sesame seeds or chopped pistachios (optional)

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 1 small garlic clove, minced
• 2–3 tablespoons water (to thin)
• Salt, to taste

Directions:

Preheat oven to 400°F (200°C). Toss the carrots and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and slightly crispy, stirring halfway.

In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, water, and salt until smooth and pourable.

On a large serving plate or bowl, layer arugula, roasted carrots and chickpeas, and parsley. Drizzle with tahini dressing and sprinkle with sesame seeds or pistachios if using. Serve warm or at room temperature.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Kcal: 320 per serving

Servings: 4