Roasted Carrots with Crispy Chickpeas & Mint Yogurt Drizzle
Ingredients
- 8–10 whole carrots, washed & peeled
- 1 can chickpeas, drained & dried
- 2–3 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
For the mint yogurt drizzle
- 1 cup plain Greek yogurt
- 1–2 tbsp fresh lemon juice
- 2 tbsp fresh mint, finely chopped
- 1 clove garlic, grated
- Salt & pepper to taste
- 1–2 tbsp water, optional
To finish
- ¼ cup pistachios, roughly chopped
- Extra mint leaves (optional)
Instructions
1. Roast the carrots
- Preheat oven to 425°F.
- Toss whole carrots with olive oil, salt, and pepper.
- Arrange on a nonstick sheet pan and roast for 20–30 minutes, until caramelized and tender.
2. Crisp the chickpeas
- Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- On the same pan (or separately), roast for 20–25 minutes, shaking halfway, until chickpeas are golden and crispy.
3. Make the mint yogurt drizzle
- Whisk together Greek yogurt, lemon juice, mint, garlic, salt, and pepper.
- Thin with water as needed, until it reaches your preferred drizzling consistency.
4. Assemble
- Arrange the roasted carrots on your serving platter — consider a base layer of red endive or radicchio for extra color & crunch!
- Top with crispy chickpeas.
- Dress generously with your mint yogurt drizzle.
- Optional: garnish with pistachios and additional mint.
