Ingredients:

  • 1 lb carrots, peeled and sliced 1/2 inch thick on a diagonal
  • 2 cans (15 oz each) chickpeas, rinsed, drained, and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp whole cumin seeds
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 4 cloves fresh garlic, smashed
  • 2 sprigs fresh rosemary or thyme
  • 1 large lemon, zested and juiced
  • 2 cups cooked quinoa
  • 2 cups baby arugula
  • 0.25 cup tahini
  • 1 tsp maple syrup

Instructions:

  1. Preheat your oven to 425°F (220°C). Ensure your chickpeas are extremely dry by rolling them between clean kitchen towels to remove excess moisture and loose skins.
  2. On a large 13x18 inch rimmed baking sheet, combine the sliced carrots and dried chickpeas. Drizzle with 3 tablespoons of olive oil and sprinkle with cumin seeds, smoked paprika, salt, and pepper. Toss well to coat and spread in a single layer.
  3. Roast in the center of the oven for 20 minutes. The high heat will begin the Maillard reaction, caramelizing the carrots and crisping the chickpeas.
  4. Remove the pan briefly to add the smashed garlic cloves and herb sprigs. Toss gently to redistribute. Return to the oven for the final 10 minutes of roasting until the carrots are tender and the chickpeas are crunchy.
  5. While the vegetables finish roasting, whisk together the tahini, 2 tablespoons of lemon juice, and maple syrup in a small bowl. If the dressing is too thick, whisk in 1-2 tablespoons of warm water until smooth.
  6. To assemble, divide the cooked quinoa and baby arugula among four bowls. Top with the roasted carrot and chickpea mixture. Drizzle with the tahini dressing and garnish with fresh lemon zest.