Epic Roasted Carrots With Crispy Chickpeas

Roasted carrots with crispy chickpeas on a platter.

5 from 4 ratings

Epic Roasted Carrots With Crispy Chickpeas

These roasted carrots with crispy chickpeas are about to become your new side dish obsession! Sweet, caramelized carrots meet golden, crunchy chickpeas for the perfect balance of textures and flavors. Bonus: this easy, 30-minute recipe is loaded with protein, fiber, and antioxidants.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Keyword: carrot side dish, chickpeas and carrots, how to roast carrots, roasted carrots, roasted carrots with chickpeas, vegetarian side dish

Diet: Gluten-Free, Vegetarian

Occasion: Christmas, Thanksgiving

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

Roasted Carrots & Chickpeas

1 bunch carrots 6 to 8 medium carrots
1 15-oz can chickpeas drained and patter dry, 425 g
2 Tbsp olive oil 30 mL
1 tsp smoked paprika
½ tsp each salt, garlic powder, onion powder, pepper

Tahini Sauce

2 Tbsp tahini 30 g
2 Tbsp lemon juice 30 mL
2 Tbsp cold water 30 mL
1 clove garlic minced
⅛ tsp salt

To Serve

1 cup plain Greek yogurt can sub dairy-free for vegan, 226 g
½ cup crumbled feta cheese can omit for vegan, 75 g
2 Tbsp chopped Italian parsley

Instructions

Roast: Preheat oven to 400°F (204°C). Halve 1 bunch carrots lengthwise, then add them to a baking sheet with 1 15-oz can chickpeas (drained and patted dry). Drizzle carrots and chickpeas with 2 Tbsp olive oil then sprinkle on 1 tsp smoked paprika, and, ½ tsp each salt, garlic powder, onion powder, pepper.
Toss to coat evenly, then bake for 25 to 30 minutes, or until carrots are tender and chickpeas are crispy. (I like to keep the carrots and chickpeas separate so the chickpeas get nice and crispy!)
Sauce: Whisk together 2 Tbsp tahini, 2 Tbsp lemon juice, 2 Tbsp cold water, 1 clove garlic, and ⅛ tsp salt.
Serve: Spread 1 cup plain Greek yogurt onto a large serving platter. Top with roasted carrots and chickpeas, then drizzle on the Tahini Sauce. Sprinkle with ½ cup crumbled feta cheese and 2 Tbsp chopped Italian parsley. Happy eating!

Video

Notes

Can I use baby carrots instead? Yes, baby carrots work pretty well here (and can also save you some prep time!). Just ensure they’re evenly sized so they roast at the same rate.

What other seasonings can I use? For bold, unique flavors, experiment with cumin, harissa, za'atar, or curry powder. For a sweeter option, try a sprinkle of cinnamon and smoked paprika.

To make this recipe in an air fryer, roast the chickpeas and carrots separately at 375°F (190°C). Chickpeas will take about 10-12 minutes, and carrots about 15-18 minutes, depending on their size.

Nutrition