Roasted Carrot Chickpea Salad with Greek Yogurt Dip

20260923 #breakfastdiary 1844, 20°C/mostly clear 2020.9.23. Tomato, Bell Pepper Polenta 2021.9.23. Tomato Basil Salad 2022.9.23. Green Fig Shine Muscat Salad 2023.9.23. Orange Burrata Toast 2024.9.23. Apple Blue Cheese Salad 2025.9.23. Avocado Ricotta Toast Six years in now, and as long as nothing gets in the way, I still make a different breakfast every day than the one before. 2026.9.23. Today it's a 425 kcal single-serving roasted carrot chickpea salad with Greek yogurt dip.

- 1 carrot - 1/2 cup chickpeas - Cranberries - Mint - (Carrot & chickpea seasoning) 1 tbsp olive oil, 1/2 tbsp maple syrup, 1 tsp garlic powder, 1 tsp paprika powder, salt, a pinch of pepper - (Greek yogurt dip) 1 cup Greek yogurt, 1 tbsp dill and 1 tbsp mint, 1 tsp garlic powder, 1/2 tbsp lemon juice, a pinch of salt

1. Cut the carrot into long strips and boil the chickpeas, then put them on a baking sheet. Toss with 1 tbsp olive oil, 1/2 tbsp maple syrup, 1 tsp garlic powder, 1 tsp paprika powder, salt, and pepper. Roast in a 200°C (390°F) oven for 30 minutes. 2. Mix 1 cup Greek yogurt with chopped dill and mint, garlic powder, lemon juice, and salt. 3. Plate the Greek yogurt dip from step 2 and top with the carrot and chickpeas from step 1. Add a little mint and cranberries on top.

Inspired by @tessbegg