Smoky Chickpea & Roasted Carrot Skillet with Lemon-Parsley Yogurt
This gluten-free recipe features grilled carrots and chickpeas tossed with bold smoked paprika, finished with a cool lemon-parsley yogurt sauce. Using both the grill and slow-cooker, it delivers deep flavor and hearty nutrition for a satisfying vegetarian meal.
- 4 medium carrots, peeled and cut into thick sticks
- 3 cups cooked chickpeas (or canned, drained and rinsed)
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup plain Greek yogurt (gluten-free)
- 0.25 cup fresh parsley, finely chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
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Instructions
Add chickpeas, 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, half the salt, and half the pepper to a slow-cooker. Stir to coat and cook on LOW for 4 hours.
⏱️ 240 minutesPreheat grill to medium-high (about 400°F). Toss carrot sticks with remaining olive oil, salt, and pepper.
⏱️ 5 minutes 🌡️ 400°FGrill carrots for 12-15 minutes, turning occasionally, until tender and nicely charred.
⏱️ 15 minutes 🌡️ 400°FIn a small bowl, mix Greek yogurt, parsley, lemon zest, and lemon juice. Season with a pinch of salt.
⏱️ 2 minutesCombine grilled carrots and warm chickpeas in a skillet or serving platter. Drizzle with lemon-parsley yogurt and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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