Description
A vibrant and satisfying bowl featuring sweet roasted carrots and crispy chickpeas, topped with creamy feta, crunchy almonds, and a zesty lemon-herb drizzle.
Ingredients
Scale
For the Crust:
- 4 large carrots, peeled and sliced into 1-inch pieces
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- 2 tbsp fresh parsley, chopped
- For the Lemon-Herb Drizzle: 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, 1 clove garlic, minced, Salt to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). On a baking sheet, toss carrots and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes until carrots are tender and chickpeas are crispy.
- While roasting, prepare the lemon-herb drizzle by whisking together 3 tbsp olive oil, lemon juice, dill, minced garlic, and salt in a small bowl until combined.
- In a large bowl or on plates, assemble the roasted carrots and chickpeas. Top with crumbled feta, toasted almonds, and chopped parsley.
- Drizzle the lemon-herb sauce generously over the bowl just before serving. Toss lightly if desired and enjoy warm.
Notes
You can customize the seasonings to taste.