Name: Roasted chickpeas and carrots with herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 cup canned chickpeas, drained, rinsed, and patted very dry; 3 medium carrots, peeled and sliced into 1/2-inch rounds; 1 tsp olive oil; 3/4 tsp cumin; 1/2 tsp salt; 1 1/3 cups plain nonfat Greek yogurt; 1 tbsp lemon juice; 1 clove garlic, minced; 2 tbsp fresh parsley, chopped; 1/2 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 44g; 37% of calories
Carbs: 54g; 45% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chickpeas and carrots with the olive oil, cumin, a quarter teaspoon of the salt, and the black pepper until every piece is lightly coated. Spread them into a single layer.
Roast for 30 to 35 minutes, tossing once halfway through, until the chickpeas are dry and crunchy and the carrots are browned at the edges.
While the vegetables roast, combine the Greek yogurt, lemon juice, minced garlic, chopped parsley, and the remaining salt in a small bowl. Stir until smooth.
Spread the yogurt sauce onto a plate and top with the roasted chickpeas and carrots.

Nutrition

Ingredients

Instructions

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