Balsamic Carrots with Vegan Tahini Yoghurt & Roasted Chickpeas

Serves: 4 Prep: 15_mins Cook: 48_mins



2 tbsp Biona Balsamic Vinegar

2 tbsp Biona Light Agave Syrup 

2 tbsp Biona Olive Oil

500g carrots

100g Biona Chickpeas

2 tsp ground cumin

Pinch of salt

Pinch of ground black pepper 

3 sprigs of thyme

400g plain vegan yoghurt (preferably greek style)

20g Biona White Sesame Tahini 

1 large orange

40g pecans 

Handful of fresh dill

Handful of fresh parsley


  1. Preheat the oven to 200/180C fan.

  2. Slice the carrots lengthways and place them on a large baking tray with the chickpeas. Sprinkle with 1 tsp cumin, salt and pepper and 1 tbsp olive oil. Mix to ensure that they are evenly coated, and then place in the oven. Bake for 25 minutes, tossing halfway.

  3. In a small bowl, combine the balsamic vinegar, 1 tbsp olive oil and the agave syrup. Drizzle the mixture over the chickpeas and carrots along with the fresh thyme, and return to the oven for a further 15 minutes, until the carrots are tender and caramelised. 

  4. Meanwhile, mix the tahini and yoghurt with the juice of half of the orange and 1 tsp cumin. Season with salt to taste. Add more orange juice if you prefer more acidity. 

  5. Lay the pecans on a small baking tray and place in the oven for 8 minutes, until fragrant and toasted.

  6. Meanwhile, peel the orange skin using a peeler and set aside. Enjoy the orange segments as a mid-baking snack or place in the fridge for later!

  7. To serve, lay the whipped yoghurt on a large plate. Pile up the toasted chickpeas, then the carrots, toasted pecans and fresh herbs. Finish with a generous sprinkling of the orange zest and serve!

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