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Cumin-Spiced Carrots, Crispy Chickpeas, Creamy Cottage Cheese & a Dreamy Tahini Drizzle
Hey there!
If you’re craving something fresh but cozy, this Roasted Carrot & Chickpea Cottage Cheese Salad is your new best friend.
It’s warm, crunchy, creamy, and drizzled with the easiest tahini sauce.
I love how filling it is—thanks to the chickpeas and cottage cheese—but it still feels light and bright because of the lemon and herbs.
I’ve made this on busy work-from-home days and for casual dinners with friends.
It’s fast, filling, and honestly tastes a little fancy without any fancy skills.
🍽️ Makes: 4 servings
⏱️ Total time: 40 minutes
🛒 What You’ll Need
- 4 large carrots, peeled and sliced into 1/4-inch thick rounds
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cottage cheese (I use 4% small curd, but use your favorite!)
- 2 tbsp tahini
- 1 tbsp lemon juice (fresh is best)
- 1 tsp maple syrup or honey (optional, for balance)
- 1–2 tbsp warm water (to thin the tahini drizzle)
- 1/4 cup fresh parsley, roughly chopped
❤️ Why I Love This Recipe
This is one of those recipes that feels simple but special. The combo of warm roasted veggies and cold creamy cottage cheese is just 🤌.
- The carrots get caramelized and sweet in the oven.
- Crispy chickpeas = the best little crunch bombs.
- The tahini drizzle is nutty and bright from lemon.
- Cottage cheese adds creaminess and protein without weighing it down.
- It’s one bowl but still feels complete.
I’ve made this for lunch breaks and relaxed dinners, and it never disappoints.
🔬 Why This Recipe Works (Quick Science!)
- Roasting carrots at high heat caramelizes their natural sugars, making them sweet and tender.
- Drying the chickpeas before roasting lets them crisp up instead of steam.
- Tahini and lemon juice create an emulsion when whisked, making a creamy sauce without dairy.
- Cottage cheese adds protein and cools down the warm veggies, creating a great temperature contrast.
⚠️ Common Mistakes
- Not drying your chickpeas: This keeps them from crisping. Always pat them dry.
- Crowding the pan: Spread everything out so it roasts, not steams.
- Overcooking the carrots: You want tender with some bite, not mush.
- Skipping the lemon in the tahini sauce: It balances the richness.
🍴 Tools You’ll Need
- Sheet pan
- Mixing bowls
- Sharp knife & cutting board
- Measuring spoons
- Whisk or fork for tahini drizzle
- Spatula
🔄 Substitutions & Variations
- Swap carrots for sweet potatoes or parsnips.
- Use plain Greek yogurt instead of cottage cheese.
- Add arugula or spinach for extra greens.
- Try harissa instead of cumin for a spicy twist.
- Make it vegan: skip cottage cheese or use a plant-based ricotta.
⏰ Make Ahead Tips
- Roast the carrots and chickpeas up to 3 days ahead.
- Tahini sauce keeps in the fridge for 5 days.
- Assemble fresh to keep the textures perfect.
👩🍳 How to Make Roasted Carrot & Chickpea Cottage Cheese Salad
Step 1: Preheat Oven & Prep Veggies
Preheat your oven to 425°F. Slice your peeled carrots into thick coins. Drain, rinse, and really dry your chickpeas. Toss carrots and chickpeas in a bowl with olive oil, cumin, paprika, salt, and pepper.
Step 2: Roast the Carrots & Chickpeas
Spread the mixture out on a large sheet pan in a single layer. Roast for 25–30 minutes, stirring halfway through, until carrots are tender and chickpeas are golden and crisp.
Step 3: Make the Tahini Drizzle
In a small bowl, whisk together tahini, lemon juice, maple syrup, and a tablespoon of warm water. Add more water a little at a time until it’s creamy but pourable.
Step 4: Assemble the Salad
Spread cottage cheese on the bottom of a serving plate. Top with the warm roasted carrots and chickpeas. Drizzle with tahini sauce and sprinkle fresh parsley over the top.
Step 5: Serve & Enjoy
Serve it warm or at room temp. Grab a fork and dive in!
🥡 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the tahini drizzle separate if you’re making it ahead to keep things from getting soggy.
- Enjoy leftovers cold or reheat the carrots and chickpeas in the oven to crisp them up again.
🍽️ What to Serve With
- Warm pita or naan bread
- Quinoa or couscous on the side
- A simple green salad with lemon vinaigrette
- Grilled chicken or salmon for extra protein
❓ FAQ
Can I use baby carrots?
Yes, but slice them lengthwise so they roast evenly.
What if I don’t like cottage cheese?
Try ricotta, plain Greek yogurt, or leave it off and add avocado slices.
Is the tahini drizzle spicy?
Nope! It’s creamy, nutty, and lemony.
Can I make this ahead for lunch prep?
Definitely. Roast everything ahead and keep the tahini sauce on the side until ready to eat.
🌟 Pro Tips
- Dry those chickpeas really well with a clean kitchen towel before roasting.
- Cut your carrots evenly so they cook at the same rate.
- Don’t skip stirring halfway through roasting—this gets everything evenly crisp.
- If your tahini drizzle seizes up, add a bit more warm water until creamy.
- Add lemon zest on top for a fresh finish.
👉 Now it’s your turn!
I hope this salad makes it into your regular rotation. If you try it, let me know how it went in the comments below! What did you add or swap? Ask me your questions—I love hearing how people make these recipes their own.