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.
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STOPThanks for sharing this awesome recipe @fitvegan 😱 I love that it's so easy and that I have all of the ingredients already 😆
I think I'm going to try this tahini sauce a lot more often, I always have tahini around for when I make hummus but I have never used it in anything else - now I can! 🌱
You are so welcome! :) Do try it , its yum! I checked out your recipes too, they look really good. Youve got yourself a follower.