Honey Roasted Parsnip and Chickpea Salad with Lemon Tahini Dressing

Ingredients

• •3 large parsnips, peeled and cut into wedges
• •2 tablespoons honey
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon salt
• •1 can (15 oz) chickpeas, drained and rinsed
• •4 cups mixed salad greens
• •1/2 cup cherry tomatoes, halved
• •1/4 cup red onion, thinly sliced
• •1/4 cup fresh parsley, chopped
• •1/4 cup tahini
• •2 tablespoons fresh lemon juice
• •1 clove garlic, minced
• •2 tablespoons water (for dressing, adjust as needed)
• •1/4 teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the parsnip wedges with honey, olive oil, ground cumin, smoked paprika, and salt until evenly coated.

3. 3

   Spread the seasoned parsnips on the prepared baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.

4. 4

   While the parsnips are roasting, prepare the Lemon Tahini Dressing. In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, water, black pepper, and a pinch of salt until smooth. Adjust the water as needed for your desired consistency.

5. 5

   In a large salad bowl, combine the mixed salad greens, cherry tomatoes, red onion slices, and fresh parsley.

6. 6

   Once the parsnips are roasted, let them cool slightly. Add them to the salad bowl along with the drained chickpeas.

7. 7

   Drizzle the Lemon Tahini Dressing over the salad and toss gently to combine. Adjust seasoning with additional salt or pepper if needed.

8. 8

   Serve immediately as a main dish or side, garnished with roasted sunflower seeds for added crunch. Enjoy warm or chilled!