Oriental Carrot Salad with Feta & Chickpeas

Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with parchment paper. Thoroughly wash or peel the carrots and cut them diagonally into approx. 1 cm thick slices. Drain the chickpeas in a colander, rinse with cold water, and pat thoroughly dry with paper towels.

Distribute the carrot slices and chickpeas on the prepared baking sheet. Mix evenly with 2 tbsp olive oil, the ground cumin, and a pinch of salt and pepper. Roast in the preheated oven for approx. 25–30 minutes until the carrots are tenderly caramelized and the chickpeas are slightly crispy. Remove from the oven and let cool briefly.

For the dressing, wash the organic lemon under hot water, finely grate some zest, and squeeze out 2 tbsp of juice. Stir the tahini with the lemon juice, the remaining olive oil, and approx. 2–3 tbsp of lukewarm water until a velvety, creamy sauce forms. Season to taste with a pinch of salt and pepper.