Brown Sugar Garbanzo Beans + Roasted Carrots + Lime Dusted Quinoa + Mustard Caviar

I was having one of those "what's left in my fridge" - "I only want to eat veggies for dinner" moments when I decided to make this dish I found while scouring the net. True, there are so many components involved in this dish but I promise you they all work so well together and really create a balance to the entire dish. Plus, the colors are just too pretty to pass up. This dish is one where you can literally have a little earthy, a little sugary, and a little zesty bite all in one. 

Note | Mustard Caviar: you can use this vibrant condiment on anything from burgers to hot dogs to pastrami and corned beef sandwiches, vegetable salads, pot roasts and practically anything else.

Recipe adapted from Reclaiming Provincial

Brown Sugar Chickpeas 


2 cans garbanzo beans

1 tbsp honey

1 tbsp dark brown sugar, sifted

2 tsp cinnamon

1/4 tsp sea salt



1. Preheat oven to 450° and line baking sheet with parchment paper

2. Toss the garbanzo beans with all of the ingredients to coat evenly

3. Bake for 15-20 minutes, mixing them around once halfway (Note: I split the baking session in two parts to ensure all beans were fully cooked through)


Roasted Carrots 


8-10 long carrots

5 tablespoons EVOO

1/4 tsp sea salt



1. Preheat oven to 450° and line baking sheet with parchment paper

2. Wash and peel carrots (leave stem on)

3. Toss the carrots with the EVOO and sea salt, coat evenly

4. Roast in oven until brown and tender, about 25-30 minutes


Lime Dusted Quinoa


1 cup quinoa

2 cups vegetable broth

1/3 cup fresh cilantro, chopped

1 clove garlic, minced

2 tbsp fresh lime juice

Salt and pepper



1. In a medium sauce pan, bring the vegetable broth to a boil

2. Add quinoa, reduce heat to low, and cook until broth is evaporated and quinoa is tender

3. Once cooked, fluff up with fork and add in the garlic, lime juice, and cilantro. Season with salt and pepper to taste


Mustard Caviar


1/2 cup mustard seeds

1/4 cup water

3/4 cup vingear

1/2 tsp salt

1 tsp turmeric

2 -3 tbsp honey

1 tsp white/black pepper, crushed

1/4 tsp red pepper, crushed (optional)



1. Combine all of the ingredients in a saucepan

2. Simmer over low heat for 45 minutes - 1 hour, or until the seeds have significantly softened

3. Remove from heat and let cool. (Note: refrigerated pickled mustard seeds will stay good for up to 3 months)


Add a dollop of Greek yogurt and garnish with chopped cilantro, et voilà!