Vegan & Healthy AF Recipe Series: Salad time! #1 - Roasted Carrots paired with Crisp Chickpeas & drizzled with Tahini

Macros: 277 kcal | 27.7g protein | 31.4g carbs | 31.4 g fats | 2g sat fats | 12.5 g fibre | 0.6g salt

_{^{Recipe: Lulu Grimes & Photo: Phillip Webb.}}

This salad is a lovely combination of mildly sweet carrots, crunchy chickpeas, and fragrant tahini - it works well as a main, starter or sides, so go crazy with it. Let me know if you try this one out. This recipe serves 1 and takes 1 hour + roasting time to make, but its seriously worth it.

Recipe:-

chickpeas - 50 g, drained & rinsed.
olive oil - 1 tsp + 1tsp extra for greasing
cumin - 1/4 tsp
chilli powder - 1/4 tsp
smoked paprika - 1/4 tsp
salt - a pinch
carrots - 250 gm
maple/date syrup - 1/4 tsp
parsley - 1 tsp, chopped

For the Tahini sauce dressing:
tahini - 1tsp (I used Al Fez)
garlic clove - 1/2, crushed
lemon - 1/4, zested and juiced
olive oil - 1/2 tsp

Steps:

• Preheat the oven to 200°C. Put the chickpeas into a bowl with 1 tsp of olive oil, cumin, chilli powder, smoked paprika and some salt. Stir, then tip the lot into a shallow roasting tin. Bake for 40 minutes, shaking the tin every now and then until the chickpeas are crisp.

• Meanwhile, peel the carrots and halve them lengthways, roll them in a little oil and the maple syrup and season well. Lay in a roasting tin in an even layer and put them on a shelf under the chickpeas, then roast for 30 minutes, or until tender.

• To make the dressing/sauce, mix the tahini with the garlic, lemon zest and juice, 1 tbsp olive oil and enough water for a smooth and spoonable consistency.

• Arrange the carrots onto a platter, sprinkle on the parsley, spoon over some of the dressing and top with chickpeas.