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Roasted Carrots and Chickpeas

Roasted Carrots and Chickpeas: A Flavor-Packed Delight

Roasted Carrots and Chickpeas is a quick vegetarian side that bursts with flavor and is easy to prepare, making it perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 4 medium Carrots Freshness and sweetness, or substitute with parsnips.
  • 1 can Chickpeas Dried thoroughly for crispiness.
  • 2 tablespoons Olive Oil Can use avocado oil for a different flavor.
  • 1/2 teaspoon Cumin Seeds Feel free to use ground cumin if needed.
  • to taste Kosher Salt Essential for proper seasoning.
  • to taste Pepper Essential for proper seasoning.
  • 1 medium Shallot Mild onion flavor; onions or green onions are substitutes.
  • 1 medium Fresno Chile Can swap for jalapeño or omit for milder option.
For the Marinated Feta
  • 2 tablespoons Red Wine Vinegar Can substitute with apple cider vinegar.
  • 4 ounces Feta Cheese Can use goat cheese for a different texture.
  • 1 tablespoon Fresh Oregano Best used fresh for flavor.
  • 1 tablespoon Fresh Mint Best used fresh for flavor.

Equipment

  • Air Fryer

Method
 

Cooking Steps
  1. Preheat your air fryer to 400°F (200°C). Gather all your ingredients while it warms up.
  2. Toss the chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of cumin seeds, and a sprinkle of salt and pepper. Transfer to the air fryer basket and cook for 10 minutes, shaking halfway.
  3. Wash and halve the carrots. Toss with remaining olive oil, cumin seeds, and additional salt and pepper. Add to the air fryer basket after chickpeas have cooked for 10 minutes and cook for an additional 15-17 minutes.
  4. Combine shallot, Fresno chile, red wine vinegar, fresh oregano, and mint in a bowl. Allow to marinate for at least 10 minutes.
  5. Once done, let the roasted veggies cool slightly and spoon the marinated feta mixture over the top. Serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 32gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Pat dry chickpeas for crispy texture. Monitor carrot tenderness closely during the last minutes of cooking.

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