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One-Pan Roasted Carrot and Chickpea Bowl with fresh herbs

One-Pan Roasted Carrot and Chickpea Bowl

A cozy bowl of roasted carrots and crispy chickpeas tossed with a creamy tahini dressing—easy to make and perfect for the whole family!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Legumes
  • 1.5 pounds Carrots, peeled and chopped into 1-inch pieces
  • 1 15-ounce can Chickpeas, rinsed, drained, and thoroughly dried
Seasonings and Oil
  • 3 tablespoons Olive Oil, divided
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Salt (or to taste)
  • 0.25 teaspoon Black Pepper (or to taste)
Tahini Dressing
  • 0.25 cup Tahini
  • 3 tablespoons Lemon Juice, freshly squeezed
  • 1-2 tablespoons Maple Syrup (or honey, if not vegan)
  • 3-5 tablespoons Water Adjust for desired consistency

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet inside.
  2. In a mixing bowl, toss together the chopped carrots, dried chickpeas, 2 tablespoons of olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Roasting
  1. Carefully remove the hot sheet from the oven and pour the seasoned mixture onto it, spreading everything into an even layer.
  2. Roast for 25-30 minutes, tossing halfway through for even browning.
Tahini Dressing
  1. In a small bowl or jar, mix the tahini, lemon juice, maple syrup, and the remaining tablespoon of olive oil. Whisk in water to reach the desired consistency.
Assembly
  1. Once vegetables are done, serve them warm over a bed of quinoa or greens, drizzle with tahini dressing, and sprinkle fresh herbs on top.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to three months. Reheat in the oven to maintain crispiness.