Step 1

Roast: Preheat oven to 400°F (204°C). Halve 1 bunch carrots lengthwise, then add them to a baking sheet with 1 15-oz can chickpeas (drained and patted dry). Drizzle carrots and chickpeas with 2 Tbsp olive oil then sprinkle on 1 tsp smoked paprika, and, ½ tsp each salt, garlic powder, onion powder, pepper. Toss to coat evenly, then bake for 25 to 30 minutes, or until carrots are tender and chickpeas are crispy. (I like to keep the carrots and chickpeas separate so the chickpeas get nice and crispy!)

Step 2

Sauce: Whisk together 2 Tbsp tahini, 2 Tbsp lemon juice, 2 Tbsp cold water, 1 clove garlic, and ⅛ tsp salt.

Step 3

Serve: Spread 1 cup plain Greek yogurt onto a large serving platter. Top with roasted carrots and chickpeas, then drizzle on the Tahini Sauce. Sprinkle with ½ cup crumbled feta cheese and 2 Tbsp chopped Italian parsley. Happy eating!