Roasted Chickpeas and Carrots

This roasted bowl is simple, warm, and quietly satisfying.
Chickpeas and carrots develop deep flavor as they roast together.
Fresh parsley adds brightness that keeps the dish balanced.
A drizzle of tahini brings a smooth finish without heaviness.
A nourishing, plant-forward bowl that fits easily into everyday meals.

Zack

Roasted Chickpeas and Carrots

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Roasted chickpeas and carrots with tahini and parsley for a simple and nourishing vegetarian bowl.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Salad, Snack

Cuisine: American, Mediterranean

Calories: 285

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 can 15 oz chickpeas drained and rinsed
• 3 carrots sliced
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley chopped
• 3 tablespoons tahini

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Equipment

Baking Sheet

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Baking Sheet

Mixing Bowl

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Mixing bowl

Cooking Instructions

 

1. Preheat oven to 400°F.
2. Place chickpeas and carrots on a baking sheet.
3. Drizzle with olive oil and sprinkle with cumin, salt, and black pepper.
4. Toss to coat evenly and spread in a single layer.
5. Roast for 30 minutes, stirring once halfway through.
6. Transfer to a serving bowl.
7. Drizzle tahini over the top and sprinkle with parsley before serving.

Nutrition

Calories: 285kcalCarbohydrates: 23gProtein: 9gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 2mgSodium: 439mgPotassium: 403mgFiber: 7gSugar: 2gVitamin A: 7845IUVitamin C: 6mgCalcium: 81mgIron: 3mg

Notes

Roast in a single layer for crisp chickpeas.

Thin tahini with water if needed for easier drizzling.

Serve warm for best flavor.

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