6 Servings
50 Minutes
Allergens
Preheat oven to 425 degrees Fahrenheit.
Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt.
Bake for about 30–35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.
Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.
Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over.
Gently toss with loosely chopped fresh herbs.
Notes:
If you would like to prepare this dish in advance, dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.
made it without the sumac & mint. was really appreciated
I’ve tried this recipe a few times and its always delicious. To make it even nicer get the colorful carrots. I leave out the sumac. I usually roast extra chickpeas so that I can throw the extra ones into a salad.
I’ve made this a few times already and it’s always a hit! I leave out the sumac and cilantro (I don’t usually have those ingredients).
It was so easy and delicious! It’s great as a Shabbos side dish because keeping it on the flame longer just deepens the flavor!
I just mixed everything together, including the dressing, and then roasted it. I used zaatar instead of sumac and sesame seeds, and added a little smoked paprika.
I’m so glad you enjoyed this recipe 🙂