Two simple ingredients elevated by harissa and a tahini drizzle make this side dish special enough to serve to guests coming over.
Step 1
Arrange racks in upper and lower thirds of oven and heat oven to 425°F. Place carrots on rimmed baking sheet and chickpeas on second sheet. Toss carrots with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss chickpeas with remaining tablespoon oil and 1/4 teaspoon each salt and pepper.
Step 2
Roast carrots on lower rack until tender, 25 to 30 minutes. Roast chickpeas on upper rack 30 minutes. In medium bowl, whisk together harissa and 1 teaspoon honey. Toss chickpeas with 1 tablespoon harissa-honey mixture and continue to roast until crisp and golden brown, 4 to 6 minutes more.
Step 3
Meanwhile, into remaining harissa-honey mixture, whisk tahini, lime juice, 1 tablespoon water, remaining 1/2 teaspoon honey, and 1/4 teaspoon each salt and pepper and whisk to combine.
Step 4
Transfer carrots and chickpeas to serving platter, drizzle with dressing, and top with microgreens. Serve with lime wedges for squeezing.
