Ingredients   

4 large carrots, ends trimmed, quartered lengthwise
4 medium parsnips, ends trimmed, peeled, quartered lengthwise
1 red onion, peeled, cut into eighths
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon sweet paprika
1 can (400g) chickpeas, rinsed and drained
3 cups rocket leaves or mesclun mix

Dressing ingredients

3 tablespoons hulled tahini
¼ cup Greek or dairy-free yoghurt
1 tablespoon apple cider vinegar or lemon juice
Pinch of salt

Method   

Preheat the oven to 200°C

Add carrots, parsnips and red onion to a large bowl. Drizzle with olive oil, add spices and toss to coat well

Transfer vegetables to a baking tray and spread out in a single layer. Bake for 20 minutes, until tender and caramelised. Add chickpeas to the tray and bake for a further 5 minutes. Remove the tray from the oven and allow to cool slightly

Whisk dressing ingredients in a small bowl until smooth

Serve roast vegetables and chickpeas on salad leaves with a drizzle of dressing