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Roasted Carrots & Chickpeas with Yogurt Sauce

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Roasted carrots and chickpeas with yogurt sauce is a vibrant, hearty vegetarian dish that combines caramelized roasted vegetables with a creamy, tangy yogurt drizzle—perfect as a side or light main.

Ingredients

Units Scale
  • 4 large carrots, peeled and cut into sticks
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tbsp chopped fresh parsley or mint (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss carrots and chickpeas with olive oil, cumin, paprika, salt, and pepper.
  3. Spread evenly on baking sheet and roast for 25–30 minutes, tossing halfway, until carrots are tender and chickpeas are crispy.
  4. Meanwhile, make the yogurt sauce: in a bowl, combine Greek yogurt, lemon juice, garlic, salt, and chopped herbs if using.
  5. To serve, spread yogurt sauce on a platter or individual plates, then top with roasted carrots and chickpeas. Garnish with extra herbs and a drizzle of olive oil if desired.

Notes

  • Use dairy-free yogurt for a vegan version.
  • Great warm or at room temperature.
  • Serve over grains like quinoa or couscous for a more filling meal.
  • Add harissa or chili flakes for a spicy kick.

Nutrition

Find it online: https://tastyera.com/roasted-carrots-chickpeas-with-yogurt-sauce/