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Roasted carrots and chickpeas with hemp pesto and gomasio


Delicious vegan main dish, tastes great with a green salad!

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Rate this recipe 3.4/5 (131 Votes)


  • For the main dish:
  • 8-10 carrots
  • scrubbed
  • 1 tbsp extra virgin olive oil or coconut oil
  • 1 carton chickpeas
  • drained
  • 4 tsp of gomasio*
  • For the pesto:
  • 1 clove of garlic
  • diced
  • juice and zest of 1 lemon
  • 1 tbsp extra virgin olive oil
  • 2 handfuls of basil
  • plus a few leaves for garnish
  • A handful of parsley
  • 1-2 tbsp hemp seeds


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Budget Friendly


Step 1

Pre-heat the oven to 180-200 degrees.
Slice the carrots into bitesize chunks, coat in the oil and bake in a tray for around 25mins or until nicely browned. Remove from the oven and stir through the chickpeas. While it cools slightly, make the pesto.

Step 2

Blend all the pesto ingredients together in a mini chopper until creamy with just a little texture left. Drizle over the carrots and chickpeas and stir well to mix.

Finish with a sprinkling of the gomasio and the extra basil leaves. I like to serve this with a big green salad- delish!


*gomasio can be found in good health stores.

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