One-Pan Roasted Carrot and Chickpea Bowl (Printable Version)

Caramelized roasted carrots and crispy chickpeas with creamy lemon-tahini dressing, served over quinoa or greens for a nourishing one-pan meal.

# What You'll Need:

→ Roasted Vegetables

01 - 1.5 pounds carrots, peeled and chopped into 1-inch pieces
02 - 1 can (15 ounces) chickpeas, rinsed, drained, and thoroughly dried
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper

→ Creamy Tahini Dressing

09 - 0.25 cup tahini
10 - 3 tablespoons freshly squeezed lemon juice
11 - 1 to 2 tablespoons maple syrup
12 - 1 tablespoon olive oil
13 - 3 to 5 tablespoons water
14 - Pinch of salt

→ For Serving

15 - Cooked quinoa or mixed greens as bowl base, optional
16 - Fresh herbs such as parsley, cilantro, or dill for garnish

# Steps to Follow:

01 - Preheat oven to 425°F. Place a large rimmed baking sheet inside to heat as the oven reaches temperature.
02 - In a large bowl, combine chopped carrots and dried chickpeas. Add 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Carefully remove the preheated baking sheet from the oven. Spread the seasoned vegetables and chickpeas in a single, even layer. Use two sheets if needed to avoid crowding.
04 - Roast for 25 to 30 minutes, tossing halfway through, until carrots are fork-tender and caramelized and chickpeas are golden and crisp.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, and 1 tablespoon olive oil. Gradually whisk in water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Adjust seasoning to taste.
06 - Layer bowls with quinoa or greens if using. Top with hot roasted carrots and chickpeas, drizzle generously with tahini dressing, and garnish with fresh herbs.

# Additional Tips::

01 -
  • Everything cooks on one sheet, which means your kitchen stays calm and your cleanup is practically nonexistent.
  • The chickpeas get impossibly crispy while the carrots turn golden and tender, creating this perfect contrast of textures.
  • That tahini dressing tastes indulgent but is actually made from ingredients you probably already have lying around.
02 -
  • Drying those chickpeas thoroughly before roasting is what separates mushy from crispy. Don't skip this step, even though it feels fussy.
  • Whisking the tahini dressing gradually with water instead of all at once is what prevents lumps and keeps it silky instead of gluey.
  • A preheated baking sheet makes a real difference in getting that initial caramelization on the carrots rather than steaming.
03 -
  • Use a kitchen towel to dry the chickpeas after rinsing—it sounds silly but makes the difference between crispy and disappointing.
  • Taste the tahini dressing before serving and adjust the lemon or sweetness to match your mood that day. It should make your mouth water a little.
  • If your tahini is very thick or separated, you can whisk in a splash of warm water first to loosen it up before adding the other ingredients.
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