SpicedCrispyChickpeaBowl

Spiced Crispy Chickpea & Roasted Carrot Hummus Bowl with Warm Naan

Creamy hummus bowl with sweet roasted carrots, spiced crispy chickpeas and a tangy vinaigrette served with warm naan.

Difficulty: Easy

Time: 25-30 min

This dish is Vegan

Calories: 590 Fat: 19 Carbs: 83 Protein: 27

We crave light, fast and flavorful dishes to carry us throughout the year, and hummus definitely checks that box! Smooth and airy, but packed with satisfying protein and flavor. Add fresh, caramelized roasted carrots, spiced crispy chickpeas, kale and top it all off with our lemon-parsley vinaigrette and you have a dreamy, creamy, protein-packed meal. Serve with warm naan bread and this becomes a dish to impress.

Ingredients

Carrot

Chickpeas

Hummus

Parsley

Naan bread

Lemon

Roasting Blend

Kale

Bias slice Cutting or slicing on a diagonal angle

Zest The peel of, or grating of a citrus peel for flavor.

Roast To cook food with dry heat in an oven or over a fire.

Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.

1 foil-lined baking sheet

Medium Bowl

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat to 450ºF. Wash and dry all produce. Remove top and peel from carrot, then bias slice 1/3" thick. Fold kale leaves in HALF lengthwise and cut out stems; discard. Thinly slice kale leaves. Mince parsley leaves and tender stems. Zest 1 tsp. lemon zest, cut in HALF, then juice. Rinse and drain chickpeas, then pat dry.

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Step 2: PREPARE CARROTS

On a foil-lined rimmed baking sheet, toss carrots with 2 Tbsp. oil and season with salt and pepper. Push to one side of baking sheet and arrange in a single layer.
Pro-tip: By leaving space between carrots, this helps them brown and caramelize instead of steam.

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Step 3: PREPARE CHICKPEAS

In a medium bowl, toss chickpeas with 2 Tbsp. oil, spice blend and a generous pinch of salt and pepper. Spread chickpeas on other HALF of baking sheet.

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Step 4: ROAST CHICKPEAS & VEG

Roast chickpeas and carrots for 20-25 min, or until carrots are caramelized and tender and chickpeas are lightly browned and crispy. While they're roasting, proceed with Step #5.

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Step 5: MAKE DRESSING

In same bowl used for chickpeas, whisk 2 Tbsp. oil with 1 Tbsp. lemon juice, 1 tsp. lemon zest, parsley and a generous pinch of salt and pepper. Then, warm naan bread in oven for 3-5 min, or until soft and pliable. Cut into quarters.

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Step 6: PLATE YOUR DISH

Smear hummus in bottom of two shallow bowls. Top with carrots, chickpeas, kale and drizzle with lemon-parsley dressing. Serve with warm naan. Enjoy!