Cumin & Oregano Roasted Carrots w/ Chickpeas, Almonds, Avocado, & Cilantro in a Lemon-Tahini dressing:
Do you ever look in your fridge & think, ‘I have nothing to eat’? This happens to me everyday, except today, all I found was a fridge full of condiments and some sorry looking carrots….
-1lb carrots, trimmed, peeled, chopped into bite sized pieces
-dry oregano & ground cumin
-1 can chickpeas, drained & rinsed
-1.5 large handfuls of slivered almonds, toasted
-1 avocado chopped into bite sized pieces
-1 large handful of cilantro, finely chopped
-1 heaping teaspoon tahini
-3tsp olive oil
-1/2 to 3/4 of a lemon, juiced
-1tsp liquid honey
Preheat oven to 425F, add carrots to a roasting pan, drizzle with olive oil, sprinkle with a couple pinches of ground cumin, oregano, salt & pepper. Roast for about 20min, or until golden & done
Whisk together tahini, olive oil, lemon juice, honey, season with salt & pepper
When carrots are done, add them to a large serving bowl with chickpeas, avocado, & almonds. Toss with dressing, add cilantro, toss again, & grind some more pepper over it for good measure.
#lunch #pantryraid #fridgeraid