Roast Chickpeas and Roots with Tahini Dressing

Ingredients by component

Roast chickpeas and roots

• 450 g cooked chickpeas
• 400 g carrots
• 350 g potatoes
• 200 g red onions
• 35 ml olive oil
• 3 g ground cumin
• 4 g salt

Lemon tahini dressing

• 35 g tahini
• 25 ml lemon juice
• 35 ml water
• 1 g salt

Lemony green beans

• 500 g green beans
• 20 ml olive oil
• 20 ml lemon juice
• 3 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Roast chickpeas and roots: Drain and dry chickpeas thoroughly. Cut potatoes and carrots into 2 cm pieces and onions into wedges.
3. Roast chickpeas and roots: Toss vegetables with oil, cumin and salt. Roast at 210°C for 25 minutes, add chickpeas and roast another 20 minutes, stirring once.
4. Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.
5. Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.
6. Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.
7. Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.
8. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.