10 minutes prep time
30 minutes cooking time
200 grams cooked chickpeas
7-8 carrots, halved (or quartered if large), about 400 grams g
2 teaspoons olive oil
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (to taste)
3 tablespoons Planet Plant-Based white Tahini
2 tablespoons apple cider vinegar
1 tablespoon olive oil
½ teaspoon Dijon mustard
¼ teaspoon Planet Plant-Based Date syrup
¼ teaspoon sea salt
1 small clove garlic, minced
Water to thin, if needed
60 grams rucola, baby spinach, or other hardy greens
30 grams raisins or pomegranate seeds
Preheat the oven to 200C and line a baking sheet with parchment paper..
Place the chickpeas, carrots, oil, salt, pepper, and cayenne pepper onto the sheet. Use your hands to mix until the carrots are well coated in the oil and spices.
Roast the carrots for 25-30 minutes, or until they are golden and softened.
While the carrots are cooking, make the tahini sauce. Add the tahini, vinegar, olive oil, mustard, syrup, salt, and garlic to a small jar or container. Shake until well mixed and add water to thin to a pourable consistency if needed.
Once the carrots are ready, place the rucola onto a large plate or platter. Top with the carrot and chickpea mixture, then with the tahini dressing and raisins or pomegranate seeds. Serve immediately.