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Paprika Roasted Chickpeas and Carrots
with shredded Brussels sprouts salad

Active: 40 Total: 40

A creamy lemon 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. This meal was last featured in 2020.



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
Lemon Tarragon Yogurt:
  • Tarragon, fresh (opt) - 2 tsp , finely chopped
  • Lemons - 1 , zest of
  • Yogurt, plain or Greek - 1 cup
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


  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 (if using). Zest lemons. Combine tarragon 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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  1. Heat oven to 425F / 218C.

  2. Toss carrots and shallots in cooking oil, vinegar (portion for chickpeas and carrots), 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 (portion for sprouts), 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!



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