WEEKDAYS 1e|12c|p

Roasted Carrots and Chickpeas with Feta Vinaigrette

Jessica Seinfeld
Servings: 4
45 to 60 min

A side dish that will go with anything!

  • Ingredients
  • step-by-step directions
For Carrots and Chickpeas:
  • 1 15 ounce can chickpeas (drained & rinsed)
  • 1 1/2 pounds thin carrots (about 18)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
For the Vinaigrette:
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 scallions (white and light-green parts, sliced)
  • 3 tablespoons fresh flat-leaf parsley (chopped)
  • 1/2 cup crumbled feta cheese
  • For the carrots and chickpeas, preheat the oven (with the oven rack in the middle) to 425˚F.
  • Pat the chickpeas dry with a paper towel. Pour onto a rimmed sheet pan. Add the carrots to the pan. Drizzle with the oil and toss to coat.
  • In a small bowl, combine the cumin, paprika, cayenne, and salt. Sprinkle over the carrots and chickpeas and toss again, then spread into an even layer.
  • Roast, giving the pan a shake about halfway through, for 35 to 40 minutes, until the carrots are tender.
  • For the vinaigrette, in a small bowl, whisk together the lemon juice, salt, pepper, and oil. Stir in the scallions parsley, and feta.
  • Arrange the roasted carrots and chickpeas on a serving plate and spoon the vinaigrette over the top.
  • Tip: The vinaigrette can be stored in an airtight container and kept in the refrigerator for up to 2 weeks!
rate this recipe

Latest Recipes