Roasted Carrot Chickpea Bowl (Printable)

Sweet roasted carrots and crispy chickpeas with creamy tahini on one pan.

# What You’ll Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into 1/2-inch slices
02 - 1 medium red onion, sliced into wedges

→ Legumes

03 - 1 (15 oz) can chickpeas, drained and rinsed

→ Seasonings

04 - 2 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Grains

10 - 2 cups cooked quinoa or brown rice

→ Herbs & Garnish

11 - 1/4 cup fresh parsley, chopped
12 - 1/4 cup pomegranate seeds

→ Tahini Dressing

13 - 1/4 cup tahini
14 - 2 tbsp lemon juice
15 - 1 tbsp maple syrup
16 - 1 small garlic clove, minced
17 - 2–4 tbsp warm water
18 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 425°F.
02 - On a large rimmed baking sheet, toss carrots, red onion, and chickpeas with olive oil, cumin, smoked paprika, coriander, salt, and black pepper. Spread into a single layer.
03 - Roast for 25–30 minutes, stirring halfway, until carrots are tender and chickpeas are crisp.
04 - While vegetables roast, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. Add warm water a tablespoon at a time until the dressing is smooth and pourable.
05 - To serve, divide cooked quinoa or brown rice among bowls. Top with roasted carrots, chickpeas, and onions. Drizzle generously with tahini dressing.
06 - Garnish with chopped parsley and pomegranate seeds, if desired.

# Expert Advice:

01 -
  • The entire dinner comes together on one pan, leaving you with almost nothing to wash afterward
  • Roasting transforms humble carrots and canned chickpeas into something restaurant-worthy
02 -
  • Dry the chickpeas thoroughly before roasting, or they will steam instead of crisp up
  • Let the pan cool slightly before drizzling with dressing, or the tahini may separate
03 -
  • Use the largest baking sheet you have so the vegetables roast rather than steam
  • Warm the water before adding it to the tahini for a smoother, silkier dressing

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