- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish
#### Steps:
1. **Preparation:**
- Begin by preheating your oven to 350°F (180°C).
- Rinse the carrots, peel them, and slice them thinly using a mandoline slicer or a sharp knife.
- Drain and rinse the canned chickpeas if you're using them.
2. **Cooking the Carrots:**
- Place the sliced carrots on a baking sheet lined with parchment paper.
- Drizzle 1 tablespoon of olive oil over the carrots, ensuring they are evenly coated.
- Sprinkle a pinch of salt and pepper over the carrots for seasoning.
- If desired, add a teaspoon of paprika for additional flavor.
3. **Baking:**
- Place the baking sheet in the preheated oven and bake for 15 to 20 minutes or until the carrots are tender but still have a little crunch.
- Remove from the oven and set aside to cool slightly.
4. **Prepping the Pine Nuts:**
- While the carrots are baking, heat 1 tablespoon of olive oil in a small skillet over medium heat.
- Add the pine nuts and toast them for about 2-3 minutes or until they turn golden brown. Be careful not to burn them as this can give off an unpleasant taste.
5. **Combining Ingredients:**
- Once the carrots have cooled, mix them with the cooked chickpeas in a large bowl.
- Add the toasted pine nuts and gently toss everything together until well combined.
6. **Serving:**
- Transfer the carrot-chickpea-pine nut mixture to a serving dish.
- Garnish with fresh parsley for an appealing presentation.
- Serve immediately, or at room temperature as a healthy side dish or light meal.
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- **Title Tag:** Carrots with Chickpeas and Pine Nuts Recipe | Easy Healthy Side Dish
This recipe is not only easy to prepare but also packed with flavor, making it an excellent choice for those looking to incorporate more vegetables into their diet while adding some protein from the chickpeas. Enjoy this delightful dish as a side or main course!