Harissa Roasted Carrots + Chickpeas with Feta

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

6 large carrots, sliced in half lengthwise

2 tbsp olive oil

1 tbsp honey

1/4 tsp garlic powder

1/4 tsp smoked paprika

Salt, to taste

1 jar/can of chickpeas

2 tbsp harissa sauce

1 tbsp olive oil

Salt + pepper

1/2 cup plain greek yogurt

2-3 oz feta

1 tbsp fresh parsley, chopped

1-2 tbsp tahini

Chili-infused olive oil

Directions

Preheat oven to 400°F and line a large baking sheet with parchment paper. Add your carrots and toss with the olive oil, honey, garlic powder, smoked paprika, and a generous pinch of salt. Bake for 15 minutes.

Meanwhile, drain and rinse your chickpeas. Pat dry with a clean kitchen towel, then toss in a bowl with the harissa, olive oil, and salt and pepper.

After 15 minutes, flip all the carrots over and move to one side of the pan. Spread the chickpeas out on the other side. Bake for 20-25 minutes.

Allow carrots and chickpeas to cool for 5-10 minutes. Spread yogurt out on serving dish, then add carrots, chickpeas, and remaining toppings. Serve and enjoy!