Roasted Carrot & Chickpea Bowl with Feta, Almonds & Lemon-he

Ingredienser

For the Roasted Carrots & Chickpeas

500 g (1 lb) carrots, peeled and sliced diagonally

1 can (400 g / 14 oz) chickpeas, drained and rinsed

3 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp ground cumin

½ tsp smoked paprika

For the Bowl Base

2 cups cooked couscous, quinoa, or brown rice

For the Toppings

80 g (3 oz) feta cheese, crumbled

½ cup sliced almonds, toasted

¼ cup pomegranate seeds or dried cranberries (optional)

For the Lemon-Herb Drizzle

3 tbsp olive oil

2 tbsp fresh lemon juice

1 tsp honey or maple syrup

1 tbsp fresh parsley, finely chopped

1 tbsp fresh dill or mint, finely chopped

1 small clove garlic, grated

Pinch of salt & pepper

Instructions in the comment 👇👇

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