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Paprika Roasted Chickpeas and Carrots
with shredded Brussels sprouts salad

Active: 40 min Total: 40 min
A creamy tarragon yogurt sauce adds a simple but elegant touch to this roasted carrot and chickpea mix. Shredding Brussels sprouts to serve in a salad on the side gives them flavor and crunch.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shredded Brussels Sprouts Salad:
  • Pecans - 1/2 cup, chopped
  • Brussels sprouts - 1 lb, shredded (sub baby spinach or baby kale)
  • Mustard, Dijon - 1 tsp
  • Vinegar, red or white wine - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Cranberries, dried - 1/2 cup
  • Cheese, goat - 4 oz
Paprika Roasted Chickpeas and Carrots:
  • Carrots - 1 1/2 lbs, chopped
  • Shallots - 2 cloves, diced
  • Beans, garbanzo (14 oz / 397 g) - 2 cans, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Paprika - 2 tsp
Lemon Tarragon Yogurt:
  • Tarragon, fresh - 2 tsp, finely chopped
  • Lemons - 1, zest of
  • Yogurt, plain or Greek - 1 cup

Nutrition Facts

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Prep

  1. Pecans / Carrots / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. You can leave the pecans raw for tonight's meal, or if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)
  2. Make yogurt - Finely chop tarragon. Zest lemons. Combine taragon and lemon zest with yogurt. (Can be done up to 3 days ahead.)
  3. Brussels sprouts - Put the slicing disk in a food processor and shred sprouts (video is for carrots, but the method is the same; you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead)
  4. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C.
  2. Toss carrots and shallots in cooking oil, vinegar, and paprika. Season with some salt and pepper. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until carrots are tender, 20 to 25 minutes (depending on size).
  3. While carrots roast, combine mustard, vinegar, honey, and olive oil. Season with some salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.
  4. When carrots are done, remove pan and stir in beans. Put it back in the oven and roast for 2 to 3 minutes more to heat the beans.
  5. Serve yogurt over roasted carrots and chickpeas. Serve salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (35)
Gluten-free (3)
Paleo (4)
Vegetarian (7)

Most Helpful

Turned out great! Roasted the Brussel sprouts first so they were warm and crispy. The goat cheese added a perfect tang to the salad. Would definitely make again.

By: Stephanie
Posted: Jan 07, 2021
Diet: Original
1 Helpful

29 reviews

I enjoyed this meal but i did cook the brussel sprouts first. It was pretty easy to make and cage together pretty quickly. I did double the dressing for the salad.

By: Liza
Posted: May 16, 2021
Diet: Original
0 Helpful

The chicken was really good. Next time we will make the brussel sprouts and might add some couscous.

By: Natalie
Posted: Feb 20, 2021
Diet: Original
0 Helpful

I only made the salad but it is delicious!!

By: Eva
Posted: Feb 01, 2021
Diet: Original
0 Helpful

I loved this! I was nervous about the raw brussels sprouts, but I loved this. And the pan sauce for the chicken was awesome. subbed pistachios for an allergy and chicken thighs because we were out of breast.

By: Kayla
Posted: Jan 29, 2021
Diet: Original
0 Helpful

Not a big dijon chicken fan, but this salad!!! I could eat this everyday. And we used leftovers in sandwiches with rotisserie chicken and it was SO good.

By: Kristine
Posted: Jan 28, 2021
Diet: Original
0 Helpful

Another good dish, although I don't think I loved it enough to put it in my regular rotation. It was nice trying a chicken dish with a different flare to it though. My family gobbled it up. I couldn't find tarragon at the store, so I substituted fennel seed, which worked just fine.

By: Ruth
Posted: Jan 27, 2021
Diet: Original
0 Helpful