Roasted carrots and crisped chickpeas share a pan and a spice blend of cumin and coriander, then get tossed with parsley and a lemon-tahini drizzle. It's substantial enough to sit next to a piece of grilled meat if that's what's on your plate tonight, and complete enough on its own that plenty of nights it won't need the company.
Ingredients
- 4 medium carrots, cut into batons
- 1 can (400g) chickpeas, drained, rinsed, and patted dry
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp water
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss carrots and chickpeas with olive oil, cumin, coriander, salt, and pepper. Spread on a sheet pan.
- Roast for 22-25 minutes, tossing halfway, until carrots are tender and chickpeas are crisped at the edges.
- Whisk tahini, lemon juice, and water together until smooth and pourable.
- Toss roasted carrots and chickpeas with parsley, then drizzle with tahini dressing before serving.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 10g |
| Total carbohydrates | 24g |
| Dietary fiber | 7g |
| Protein | 7g |
| Sodium | 190mg |
Why This Is Good for Your Gut
Chickpeas are rich in resistant starch and soluble fiber that beneficial gut bacteria ferment into short-chain fatty acids, and roasting them alongside carrots keeps the whole side plant-forward while remaining flexible enough to pair with any protein you're already cooking. Tahini adds healthy fats and a touch more fiber without any dairy, keeping the dish accessible whether your dinner leans vegetarian or not.
A side dish that pulls its own weight, meat on the plate or not.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
