Roasted carrots with crispy chickpeas and Almond Start tahini


  • 200 g carrots, very well rinsed
  • Fresh thyme
  • 150 g chickpeas, cooked
  • Cayenne pepper
  • Extra virgin olive oil
  • Handful fresh parsley, roughly chopped
  • Sea salt

For the tahini:

  • 4 tbsp tahin paste
  • 3 tbsp Abbot Kinney’s Almond Start
  • 10 fresh parsley leaves
  • ¼ tsp cumin
  • ½ lemon, juice
  • Sea salt, pinch

How to make it:

  1. Preheat the oven to 200 °C degrees and prep a baking sheet with parchment paper.
  2. Divide the carrots on the baking sheet and sprinkle some olive oil on top.
  3. Push about five thyme twigs under the carrots. Slide into the oven for 30 minutes.
  4. Mix the chickpeas well together in a bowl with 1tbsp olive oil, a pinch of cayenne pepper and some sea salt to taste.
  5. Put a frying pan on medium heat and fry the chickpeas until they get crunchy and golden brown.
  6. Just before you put the pan off the stove add the parsley and fry for another 2 minutes.
  7. Mix together for the perfect tahini dressing: tahin paste, Almond Start, parsley, cumin, lemon juice and a pinch of salt.
  8. Bon Appetit!

recipe carrots with Almond Start dressing

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