Description
Delicious roasted chickpeas and carrots drizzled with a creamy yogurt sauce.
Ingredients
Scale
- 1 lb fresh carrots, peeled and cut into sticks
- 2 tbsp pure maple syrup
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine carrots and chickpeas with olive oil, maple syrup, cayenne pepper, salt, and pepper until evenly coated.
- Spread the mixture on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden brown and tender.
- Meanwhile, mix Greek yogurt with lemon juice and garlic powder in a small bowl until smooth.
- Serve roasted vegetables topped with yogurt sauce and garnish with fresh herbs if desired.
Notes
- This dish makes a great side or a light main course.
- Adjust cayenne pepper based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg