Serves 1
Directions
- 1Preheat oven to 400 and line a large baking sheet with parchment paper.
- 2Add carrots and toss with the olive oil, honey, garlic powder, smoked paprika, and a generous pinch of salt.
- 3Bake for 15 minutes.
- 4Meanwhile, drain and rinse your chickpeas.
- 5Pat dry with a clean kitchen towel, then toss in a bowl with the harissa, olive oil, and salt and pepper.
- 6After 15 minutes, flip all the carrots over and move to one side of the pan.
- 7Spread the chickpeas out on the other side. Bake for 20-25 minutes.
- 8Allow carrots and chickpeas to cool for 5-10 minutes.
- 9Spread yogurt out on serving dish, then add carrots, chickpeas, and remaining toppings.
- 10Serve and enjoy!
Ingredients
- 6 large carrots
- 2 tbsp olive oil
- 1 tbsp honey
- 0.25 tsp garlic powder
- 0.25 tsp smoked paprika
- to taste salt
- 1 jar/can chickpeas
- 2 tbsp harissa sauce
- 1 tbsp olive oil
- salt
- pepper
- 0.5 cup plain greek yogurt
- 2 oz feta
- 1 tbsp fresh parsley
- 1 tbsp tahini
- chili-infused olive oil
Equipment
ovenlarge baking sheetparchment paperbowl
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