Uploaded December 2025 | Updated September 2026, 3 weeks ago
🥕Spiced roasted carrots & crispy chickpeas over a herbed yogurt with a sprinkle of pomegranate and mint. The perfect holiday side dish, if you ask me 😍 It tasted incredible, save this video and try it!
Carrots:
10-12 baby/dutch carrots, washed, stem removed and peeled (I halved some)
Drizzle of olive oil to coat
1/2 tbsp maple syrup
1 tsp garlic
1 tsp smoked paprika
Pinch of salt and pepper
Chickpeas:
420g tin chickpeas, drained and rinsed (cooked chickpeas)
Drizzle of olive oil to coat
1/2 tbsp maple syrup
1 tsp garlic
1 tsp smoked paprika
Pinch of salt and pepper
Herbed yogurt:
3/4 cup soy yogurt or coconut yogurt
1 tbsp finely chopped dill
1 tbsp finely chopped mint
1 tsp garlic powder
Juice from 1/2 lemon
Pinch of salt
Other:
1/4 cup pomegranate
Extra chopped mint
Preheat oven to 200°C/400°F. If your baking trays are not non-stick, line with parchment paper. Add the carrots on one baking tray and chickpeas on the other. Drizzle both with olive oil, maple syrup and add the seasonings. Toss to coat. Bake for 35 minutes, or slightly longer if carrots are not tender.
Mix the yogurt ingredients together in a bowl.
Add the yogurt on a serving plate. Top with the carrots, chickpeas, pomegranate and mint. Enjoy.
#vegan #plantbased #asmrfood #easyrecipes salad healthy christmas
🥕Spiced roasted carrots & crispy chickpeas over a herbed yogurt with a sprinkle of pomegranate and mint. The perfect holiday side dish, if you ask me 😍 It tasted incredible, save this video and try it!
Carrots:
10-12 baby/dutch carrots, washed, stem removed and peeled (I halved some)
Drizzle of olive oil to coat
1/2 tbsp maple syrup
1 tsp garlic
1 tsp smoked paprika
Pinch of salt and pepper
Chickpeas:
420g tin chickpeas, drained and rinsed (cooked chickpeas)
Drizzle of olive oil to coat
1/2 tbsp maple syrup
1 tsp garlic
1 tsp smoked paprika
Pinch of salt and pepper
Herbed yogurt:
3/4 cup soy yogurt or coconut yogurt
1 tbsp finely chopped dill
1 tbsp finely chopped mint
1 tsp garlic powder
Juice from 1/2 lemon
Pinch of salt
Other:
1/4 cup pomegranate
Extra chopped mint
Preheat oven to 200°C/400°F. If your baking trays are not non-stick, line with parchment paper. Add the carrots on one baking tray and chickpeas on the other. Drizzle both with olive oil, maple syrup and add the seasonings. Toss to coat. Bake for 35 minutes, or slightly longer if carrots are not tender.
Mix the yogurt ingredients together in a bowl.
Add the yogurt on a serving plate. Top with the carrots, chickpeas, pomegranate and mint. Enjoy.
#vegan #plantbased #asmrfood #easyrecipes salad healthy christmas
