Crisp Carrot Fries with Spiced Chickpeas & Creamy Honey-garl

• total time: 55 minutes

Ingredients

For the carrots:

1 1/2 lbs carrots, trimmed & cut into fries

2-tbsp La Tourangelle Avocado Oil

1 tbsp cornstarch

1 tsp dried oregano

3/4 tsp salt

1/2 tsp paprika

1/2 tsp cumin

1/2 tsp garlic powder

1 cup chopped baby arugula

15 oz can chickpeas, rinsed & drained

1 1/2 tbsp honey

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp dried thyme

For the sauce:

2 cloves minced garlic

2 tsp La Tourangelle Avocado Oil

1 tbsp honey

1/4 tsp salt

1/2 tsp paprika

1/4 cup sour cream, mayo or Greek yogurt (or a mix)

For the toppings:

Toasted pine nuts

Lemon zest

Fresh chopped parsley

Feta cheese

Directions

Preheat the oven to 425. Place a sheet pan in the oven while it preheats. 2️⃣Add the cornstarch, oregano, 3/4 tsp salt, 1/2 tsp paprika, 1/2 tsp cumin and 1/2 tsp garlic powder to a small bowl. Add the carrots to the sheet pan, add 2 tbsp avocado oil, spice mixture and toss. Spread the carrots out on the sheet pan and place them in the oven for 30-35 minutes, tossing a couple times. They should be crisp on the outside. 4️⃣Make the chickpeas. Line a small sheet pan with parchment paper. Add the chickpeas and 1 tbsp honey and toss. Add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika and the thyme and toss. Place them in the oven for 20-25 minutes, tossing halfway. 5️⃣While they roast, heat 1 tbsp avocado oil over medium heat. Add the garlic until it sizzles then turn off the heat. Add 2 tbsp honey and mix together. Add the mixture to a small bowl, add the sour cream, 1/4 tsp salt and 1/2 tsp paprika and mix to combine. 5️⃣Add the carrots to a bowl, top

with the chickpeas, sauce, parsley, pine nuts, feta and lemon zest.