Description
Roasted carrots and chickpeas with yogurt sauce is a vibrant, hearty vegetarian dish that combines caramelized roasted vegetables with a creamy, tangy yogurt drizzle—perfect as a side or light main.
Ingredients
Units
Scale
- 4 large carrots, peeled and cut into sticks
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp chopped fresh parsley or mint (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss carrots and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Spread evenly on baking sheet and roast for 25–30 minutes, tossing halfway, until carrots are tender and chickpeas are crispy.
- Meanwhile, make the yogurt sauce: in a bowl, combine Greek yogurt, lemon juice, garlic, salt, and chopped herbs if using.
- To serve, spread yogurt sauce on a platter or individual plates, then top with roasted carrots and chickpeas. Garnish with extra herbs and a drizzle of olive oil if desired.
Notes
- Use dairy-free yogurt for a vegan version.
- Great warm or at room temperature.
- Serve over grains like quinoa or couscous for a more filling meal.
- Add harissa or chili flakes for a spicy kick.
Nutrition
- Serving Size: 1 generous portion
- Calories: 280
- Sugar: 7g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 10mg