Warm Roasted Carrot and Chickpea Salad with Tahini Drizzle

1. Roast the Carrots and Chickpeas

1. Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment.
2. In a large bowl, toss the sliced carrots and dried chickpeas with 2 tablespoons of olive oil, ground cumin, smoked paprika, ground coriander, 3/4 teaspoon salt, and black pepper until evenly coated.
3. Spread everything across the baking tray in a single layer. Roast for 25 to 30 minutes, turning halfway through, until the carrots are tender and lightly charred at the edges and the chickpeas are crisp.

2. Cook the Grain Base

1. While the vegetables roast, rinse the quinoa under cold water in a fine-mesh sieve.
2. Bring 300ml of salted water to a boil in a small saucepan. Add the rinsed quinoa, reduce heat to low, cover with a lid, and simmer for 15 minutes until the liquid is absorbed.
3. Remove the pan from heat and let it sit covered for 5 minutes, then fluff with a fork and stir in 1 tablespoon of olive oil.

3. Whisk the Creamy Tahini Drizzle

1. In a small bowl or jar, whisk together the tahini, fresh lemon juice, grated garlic, maple syrup, and a pinch of salt. The mixture will initially seize and thicken.
2. Gradually whisk in warm water, one tablespoon at a time, until the sauce turns smooth, pale, and easily pourable.

4. Assemble and Serve

1. Spread the warm quinoa across a wide serving platter or split between shallow bowls.
2. Pile the roasted carrots and crispy chickpeas over the grains.
3. Drizzle the creamy tahini sauce generously over the top.
4. Scatter over the crumbled feta, toasted pumpkin seeds, and fresh chopped parsley. Serve immediately while warm.