AuthorAmelia ThompsonToss the carrots with olive oil, chilli flakes, cumin, half the paprika, sugar, salt, and pepper. Air fry at 200°C/400°F for 12 minutes, shaking halfway.
Divide carrots, spinach, and chickpeas between plates. Sprinkle with remaining paprika.
For the dressing, whisk tahini, garlic, honey, olive oil, lemon juice, and 4 tbsp cold water. Thin with more water if needed. Drizzle over the salad.
Ingredients
Directions
Toss the carrots with olive oil, chilli flakes, cumin, half the paprika, sugar, salt, and pepper. Air fry at 200°C/400°F for 12 minutes, shaking halfway.
Divide carrots, spinach, and chickpeas between plates. Sprinkle with remaining paprika.
For the dressing, whisk tahini, garlic, honey, olive oil, lemon juice, and 4 tbsp cold water. Thin with more water if needed. Drizzle over the salad.
Notes
Sweet roasted carrots, chickpeas, and spinach topped with a creamy tahini dressing. Ready in 20 minutes for a fresh, flavorful salad.
Conclusion
A vibrant, healthy salad with sweet roasted carrots, hearty chickpeas, and a creamy tahini dressing. Perfect for a quick, nutritious meal.
