Vibrant Carrot Chickpea Medley
A colorful vegan dish featuring roasted multicolor carrots, chickpeas, and grape tomatoes. Seasoned with cumin, coriander, and black pepper, served over optional whole grains or greens. Garnished with fresh parsley for a burst of flavor.
Ingredients:
1 pound multicolor carrots, cut diagonally
1½ cups cooked chickpeas
Spritz of apple cider vinegar
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground black pepper
3 cups grape tomatoes, halved
Optional: Cooked whole grains or greens
¼ cup chopped fresh parsley
Instructions:
Preheat oven to 400°F (205°C). Line a large, rimmed baking pan with a silicone mat or parchment paper.
Keep a spray bottle handy with your favorite vinegar. Spritz vegetables before roasting to help spices adhere and to add a last-minute burst of flavor to salads and other dishes. I also give my air-popped popcorn a spritz or two so that nutritional yeast sticks on even better.
Spread carrots and chickpeas on the pan. Spritz with vinegar, then sprinkle cumin, coriander, and black pepper. Roast for about 15 minutes, adjusting for carrot size.
Remove from oven, add tomatoes. Return to roast until chickpeas are crunchy and carrots tender, about 15 minutes.
Serve over grains/greens, garnish with parsley. Enjoy hot!