One Pan Roasted Carrot Chickpea (Printable Version)

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

# What You 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 (optional)

10 - 2 cups cooked quinoa or brown rice

→ Herbs & Garnish

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

→ Tahini Dressing

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

# Directions:

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 (or honey), minced garlic, and salt in a small bowl. Add warm water a tablespoon at a time until the dressing is smooth and pourable.
05 - Divide cooked quinoa or brown rice among bowls (if using). Top with roasted carrots, chickpeas, and onions. Drizzle generously with tahini dressing.
06 - Garnish with chopped parsley and pomegranate seeds, if desired.

# Expert Tips:

01 -
  • Everything roasts together on one sheet pan so cleanup is practically nonexistent
  • The tahini dressing ties together sweet, smoky, and creamy in a way that feels restaurant special
02 -
  • Dry the chickpeas thoroughly before roasting, any moisture left on them will keep them from achieving that satisfying crunch
  • The dressing thickens as it sits, so thin it with a little more warm water right before serving if needed
03 -
  • Use the largest baking sheet you have so the vegetables roast rather than steam, overcrowding is the enemy of crispy edges
  • Let the pan cool slightly before drizzling with dressing, the tahini melts beautifully into the warm vegetables

Go Back