One-Pan Roasted Carrot Chickpea Bowl (Print View)

Caramelized carrots and crispy chickpeas with creamy lemon-tahini dressing for an easy, nourishing meal.

# Components:

→ Roasted Vegetables

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→ Creamy Tahini Dressing

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→ For Serving

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# Directions:

01 - Preheat oven to 425°F. Place a large rimmed baking sheet in the oven as it heats to ensure it's hot when adding vegetables.
02 - In a large bowl, combine chopped carrots and thoroughly dried chickpeas. Add olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Carefully remove the hot baking sheet from the oven. Immediately spread seasoned carrots and chickpeas in a single, even layer. Use two sheets if crowded.
04 - Roast for 25–30 minutes, tossing halfway through, until carrots are fork-tender and caramelized, and chickpeas are golden and crisp.
05 - While roasting, whisk together tahini, lemon juice, maple syrup, and olive oil in a small bowl. The mixture will thicken; gradually whisk in water, one tablespoon at a time, until smooth and pourable. Adjust salt, lemon, or sweetness as desired.
06 - Layer bowls with quinoa or greens, top with hot roasted carrots and chickpeas, drizzle generously with tahini dressing, and garnish with fresh herbs.

# Expert Advice:

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  • The tahini dressing comes together in seconds but tastes like something you'd order at a restaurant
  • Roasting transforms ordinary canned chickpeas into crispy, golden nuggets you'll want to eat straight off the pan
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  • Damp chickpeas will never achieve true crispiness, no matter how long you roast them
  • The dressing thickens at first and looks broken—keep whisking and adding water; it'll smooth out beautifully
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  • Let the roasted vegetables cool slightly on the pan before serving; they develop better texture when not piping hot
  • Double the tahini dressing and keep it in a jar; it lasts a week and elevates everything from salads to roasted sweet potatoes
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