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.
Roasted Chickpeas and Carrots
Roasted chickpeas and carrots with tahini and parsley for a simple and nourishing vegetarian bowl.
Ingredients
Equipment
Baking Sheet
Mixing bowl
Cooking Instructions
- Preheat oven to 400°F.
- Place chickpeas and carrots on a baking sheet.
- Drizzle with olive oil and sprinkle with cumin, salt, and black pepper.
- Toss to coat evenly and spread in a single layer.
- Roast for 30 minutes, stirring once halfway through.
- Transfer to a serving bowl.
- Drizzle tahini over the top and sprinkle with parsley before serving.
Nutrition
Notes
Roast in a single layer for crisp chickpeas.
Thin tahini with water if needed for easier drizzling.
Serve warm for best flavor.