Roasted Carrots and Chickpeas over Whipped Feta

Roasted Carrots and Chickpeas over Whipped Feta – Eat the Rainbow

Brighten your plate and your health with our Roasted Carrots and Chickpeas over Whipped Feta, topped with basil, walnuts, and dried apricots. This Mediterranean-inspired dish bursts with sweet, savory, earthy, and tangy flavors, making it a perfect addition to the Eat the Rainbow Challenge and a vibrant nod to Pride Month’s celebration of diversity. Ready in under 40 minutes, it’s as nutritious as it is delicious!

Why Orange Foods Are Rainbow Superstars

Orange foods are nutritional powerhouses, packed with vitamins, antioxidants, and fiber that support your body and mind. Here’s why they shine in the Eat the Rainbow Challenge, which promotes eating a variety of colorful fruits and vegetables for optimal health:

Carrots: Loaded with beta-carotene, which your body converts to vitamin A, supporting eye health, boosting immunity, and promoting radiant skin. They’re also high in fiber for digestive health.
Turmeric: Contains curcumin, a potent anti-inflammatory and antioxidant that may reduce joint pain, support heart health, and even improve mood by boosting brain-derived neurotrophic factor (BDNF).
Dried Apricots: Rich in vitamin C, potassium, and fiber, they aid digestion, support heart health, and provide a natural energy boost with their sweet-tart flavor.

By eating orange foods, you’re not only checking off a key color in the rainbow but also fueling your body with nutrients that reduce inflammation, enhance immunity, and support overall wellness. The chickpeas in this dish add plant-based protein and fiber, making it a balanced, satisfying meal.

Celebrating Pride Month with Colorful Plates

In the spirit of Pride Month, these Roasted Carrots and Chickpeas over Whipped Feta celebrates diversity through its vibrant colors and bold flavors, reflecting the beauty of inclusivity. The Eat the Rainbow Challenge aligns perfectly with Pride’s rainbow flag, encouraging us to embrace a variety of foods and flavors just as we celebrate diverse identities. Whether you’re hosting a Pride-themed gathering or simply enjoying a colorful meal, this recipe brings people together with its customizable, crowd-pleasing appeal.

Why You’ll Love This Dish

Flavor Explosion: Sweet carrots, warm turmeric and coriander, tangy yogurt-feta, and fresh basil create a symphony of tastes.
Texture Delight: Crispy chickpeas, creamy feta-yogurt, chewy apricots, and crunchy walnuts keep every bite exciting.
Rainbow & Pride Ready: Orange ingredients shine in the Eat the Rainbow Challenge and honor Pride Month’s vibrant spirit.
Versatile & Quick: Ready in under 40 minutes, perfect as a side or light main, with vegan options like plant-based yogurt.

Prep Time 10 mins

Cook Time 27 mins

Total Time 37 mins

Ratings 5 from 1 votes

Cuisine: Vegetarian

Courses: Appetizer, Dinner

Difficulty: Intermediate

Description

A vibrant Mediterranean-inspired dish with sweet roasted carrots, crispy chickpeas, warm spices, creamy yogurt-feta, fresh basil, crunchy walnuts, and sweet-tart dried apricots.

Ingredients

For the Roasted Carrots and Chickpeas

1 lb carrots peeled and cut into ½-inch slices (about 3 large)
1 15 oz can chickpeas (~1¾ cups cooked), drained, rinsed, and patted dry
2 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground coriander
1 large or 2 medium cloves garlic minced
½ tsp kosher salt adjust to taste
¼ tsp black pepper

For the Whipped Yogurt-Feta

½ cup feta cheese crumbled
1/2 Heaping cup 120g plain Greek yogurt (full-fat for creaminess recommended)
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Sea salt to taste

For Garnish

¼ cup dried apricots diced or julienned (dried cranberries work too)
3 tbsp pecans pistachios, walnuts, roughly chopped (lightly toasted highly recommended for crunch but optional)
2-3 tbsp fresh basil leaves torn or thinly sliced (mint or cilantro work for a different flavor)
Drizzle of extra virgin olive oil and/or 1-2 tsp honey
Optional: Pinch of red pepper flakes for heat

Instructions

1
1. Preheat Oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare Roasted Carrots and Chickpeas: In a large bowl, toss carrots and chickpeas with 2 tbsp olive oil, turmeric, coriander, garlic, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet, ensuring chickpeas aren’t overcrowded for crispiness. Roast for 25-30 minutes, tossing halfway, until carrots are tender and caramelized and chickpeas are golden and crispy.
3. Make Whipped Yogurt-Feta: In a food processor or blender, combine feta, Greek yogurt, lemon juice, and 1 tbsp olive oil. Blend until smooth and creamy, about 1-2 minutes, scraping down sides as needed. Adjust with a pinch of salt or more lemon juice if desired.
4. Assemble the Dish: Spread whipped yogurt-feta evenly on a serving platter or individual plates. Spoon roasted carrots and chickpeas over the base. Scatter diced apricots and chopped walnuts on top. Garnish with torn basil leaves.
5. Optional Finishing Touches: Drizzle with extra virgin olive oil or honey for richness. Sprinkle with red pepper flakes for a subtle kick.

Note

Serving SuggestionsServe warm or at room temperature as a side dish or vegetarian main.Pair with pita, flatbread, or grains like quinoa or couscous for a heartier meal.For a vegan option, use plant-based yogurt blended with nutritional yeast and lemon instead of yogurt-feta.Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat carrots and chickpeas gently; keep yogurt-feta and garnishes separate until serving.Notes:Basil: Add just before serving to preserve freshness.Nuts: Use your favorite nuts, toast in a dry skillet over medium heat for 2-3 minutes for extra flavor.Dried Apricots: Swap with dried cranberries or golden raisins for variety