Roasted Rainbow Carrots & Tahini Salad

For the carrots:

600 g Food Lover’s Rainbow Carrots

1 cup plain yoghurt

1/2 tsp garlic, finely grated

1 Tbsp lemon juice

1 Tbsp extra virgin olive oil

1/4 tsp Himalayan salt

2 Tbsp OhMega Sesame Tahini

For the chickpeas:

400 g (1 can) chickpeas, drained but not dried

1 Tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp Himalayan salt

1/4 tsp black pepper

1. Preheat the oven to 200°C.
2. Drain the chickpeas, then spread them on a baking tray.
3. Place the baking tray in the oven, and place another (empty) baking tray above it. Arrange the oven racks so they are apart from each other, for air circulation.
4. Remove the oven-dried chickpeas from the oven after 10 minutes.
5. Push them to one side of the tray. Drizzle with the olive oil and sprinkle with the chickpea spices, salt and pepper.
6. Toss well using a rubber spatula, then return to the oven for a further 20-25 minutes until they’re crispy (Listen for the clatter when you shake the tray – or eat one!).
7. Set the chickpeas aside.
8. Mix the yoghurt, tahini, lemon juice, garlic and salt in a bowl and set aside for at least 20 minutes to allow the flavours to develop.
9. Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.
10. Combine the roasted chickpeas and carrots and drizzle over the tahini dressing.