Serves 2 as main - 4 as side
Ingredients
400g tin chickpeas, drained 30ml olive oil
45ml garlic and herb seasoning (or any seasoning of your choice)
6 small beetroot, peeled and cooked
12 baby carrots
2 red onions, quartered
120ml full fat plain yoghurt
45ml tahini
15ml red wine vinegar 15ml honey
fresh thyme leaves to serve
Method
If using an oven, preheat to 200 degrees C or this recipe is well suited for an air fryer Place the chickpeas on a kitchen towel and pat dry
Place in a small bowl and mix with the olive oil and garlic and herb seasoning
Spoon on a small baking tray and bake in the oven for about 10 minutes until they are beginning to crisp and some might pop
Remove and set aside
Place all the vegetables on a baking tray, drizzle with olive oil and roast in the oven until they start to caramelise on the edges with a slight char (You can cook the veggies at the same time as the chickpeas) You could also do this in an airfryer or grill the vegetables on a grid on the barbecue, the main aim is for the veggies to caramelise on the outside with a slight char for flavour
In the meantime mix the yoghurt, tahini, vinegar and honey Taste the dressing and season accordingly
Spread the dressing onto a dinner plate
As soon as the veggies are done, place them on top of the dressing Sprinkle the crispy chickpeas on top and garnish with fresh thyme Serve immediately
