Savory Chickpea Crumble with Spiced Carrots
This vibrant dish features a crunchy chickpea crumble topping, perfectly complementing roasted harissa-infused carrots and blistered snap peas. Paired with a rich caramelized onion aioli and a drizzle of zesty lemon oil, this meal is a celebration of flavors and textures. Perfect for a satisfying vegan gluten-free dinner that impresses both the eyes and the taste buds!
ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup gluten-free breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium carrots, cut into sticks
- 1 tablespoon harissa paste
- 1 cup snap peas
- 1/2 cup vegan mayonnaise
- 1 medium onion, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/4 cup lemon oil (or infused lemon olive oil)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a bowl, combine chickpeas, breadcrumbs, olive oil, smoked paprika, garlic powder, salt, and pepper, mixing well. Spread the mixture on a baking sheet and bake for 15 minutes until golden and crunchy.
- 3.
Toss the carrot sticks with harissa paste and a drizzle of olive oil. Spread them on a separate baking sheet and roast for 20 minutes until tender.
- 4.
In the last 5 minutes of roasting, add snap peas to the baking sheet with the carrots and blister them slightly.
- 5.
For the caramelized onion aioli, heat a skillet over medium-low heat. Add olive oil and sliced onions; cook until golden and softened, about 15-20 minutes. Remove from heat and stir in vegan mayonnaise and lemon juice until well combined.
- 6.
To serve, layer the carrots on a serving plate, top with blistered snap peas, and sprinkle with chickpea crumble. Drizzle lemon oil over the top and finish with caramelized onion aioli and fresh parsley.
