Categories: Sides
Ingredients
- For the Carrots and Chickpeas:
- 15 oz. can chickpeas, drained and rinsed
- 1 1/2 lbs. thin carrots
- 2 tbsp. olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- For the vinaigrette:
- 3 tbsp. fresh lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp. olive oil
- 2 scallions (white and light green parts), sliced
- 3 tbsp. chopped fresh parsley
- 1/2 cup crumbled feta cheese
Directions
-
For the carrots and chickpeas, preheat the oven to 425.
-
Pat the chickpeas dry with a paper towel. Pour onto a rimmed sheet pan. Add the carrots to the pan. Drizzle with the oil and toss to coat.
-
In a small bowl, combine the cumin, paprika, cayenne, and salt. Sprinkle over the carrots and chickpeas and toss again, then spread into an even layer.
-
Roast, giving the pan a shake about halfway through, for 35-40 minutes, until the carrots ate tender.
-
For the vinaigrette, in a small bowl, whisk together the lemon juice, salt, pepper and oil. Stir in the scallions, parsley and feta.
-
Arrange the roasted carrots and chickpeas on a serving plate and spoon the vinaigrette over the top.