Roasted carrots and crispy chickpeas on labneh
Mar 9 2022
This is the kind of lunch that makes me so happy. I love the combination of flavors and textures. The creaminess of the labneh with the crunchiness of chickpeas added to the softness of the carrots topped with lemon juice and spicy honey, I mean... Right?!
Preheat the oven at 425F. Toss the carrots and chickpeas on a sheet pan with the olive oil, salt and pepper. Roast for 15-20 minutes, or until carrots are tender and chickpeas crispy.
Spoon the labneh on a serving platter and spread evenly. When carrots are cooked add them on the labneh. Drizzle the honey, squeeze the lemon juice, sprinkle some flaky salt and black pepper and add the chopped parsley.