Roasted chickpeas and vegetables on yogurt-tahini-lemon sauce

Ingredients (Serves: 2)

• Chickpeas (can, drained)360 g
• Cauliflower200 g
• Zucchini160 g
• Bell pepper120 g
• Red onion80 g
• Carrots120 g
• Orange120 g
• Olive oil24 g
• Ground cumin3 g
• Sweet paprika3 g
• Greek-style yogurt140 g
• Tahini (sesame paste)30 g
• Lemon40 g
• Garlic4 g

Method

1. 1

   Heat the oven to 220°C. Drain and dry the chickpeas well.

2. 2

   Cut the cauliflower into florets, the courgette, the pepper and the carrot into chunks, the onion into wedges and the orange into 4 wedges.

3. 3

   Toss everything in a large bowl with the oil, the cumin, the paprika and salt, then spread out on a tray in a single layer.

4. 4

   Bake for 25 minutes, turning once, until the chickpeas are crisp and the vegetables are golden.

5. 5

   Mix the yogurt with the tahini, the lemon juice, the crushed garlic, 2 tablespoons of water and a pinch of salt until smooth.

6. 6

   Spread the sauce on a plate, pile the crispy chickpeas and vegetables on top and squeeze over the roasted orange.

Nutrition per serving

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