This cumin roasted carrots and chickpeas is a versatile, easy side dish that's bursting with flavor. The combination of tender, sweet roasted carrots, crispy chickpeas, and a zesty lemon vinaigrette creates a mouthwatering dish that’s perfect for any occasion. Whether you're serving it as part of a cozy family dinner or bringing it to a holiday gathering, this dish will quickly become a favorite.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
I’ve made this dish countless times, and it’s always a hit—especially during the cooler months. The earthy cumin and warm spices bring out the natural sweetness of the carrots, while the crispy chickpeas add a delightful crunch. Plus, it’s so easy to prepare; a quick toss and roast, and you’re done!
I originally created this recipe as a side for Thanksgiving, but it’s become a staple all year round. Sometimes I even make a double batch and use as lunch leftovers the next day, served over a bed of fluffy quinoa.
If you want to be creative with your leftovers, toss the roasted carrots and chickpeas in a high-powered blender to make cumin carrot and chickpea hummus. Serve with a little extra-virgin olive oil and a dash of cumin.
Pair it with roasted broccolini, caramelized Brussels sprouts, hot honey Brussels sprouts, prosciutto Brussels sprouts or smashed potatoes, and serve with some juicy roasted turkey breast.
Jump to:
Why You'll Love This Recipe
- Easy and Quick: With minimal prep, this recipe comes together effortlessly, making it perfect for busy weeknights or special occasions.
- Vibrant Flavors: The warm spices combined with the bright lemon vinaigrette bring a perfect balance of savory, earthy, and zesty flavors.
- Versatile Dish: Serve as a side with your favorite main dishes, or enjoy it as a standalone vegetarian meal. It’s delicious either way! Pair it with butternut squash and cauliflower soup, wild rice, or a crunchy kale salad.
- Great for Meal Prep: Make it ahead and use it as a topping for salads, bowls, or even tucked into a gluten-free pita for a quick lunch.
Recipe Ingredients
You'll need the following ingredients to make Cumin-Roasted Carrots with Chickpeas:
Ingredient Notes:
- Carrots: Roasting these root vegetables brings out the sweetness of the sliced carrots. Use regular or rainbow carrots, sliced evenly to ensure they roast at the same rate. Next time try swapping some roast carrots for parsnips.
- Chickpeas: Roasted chickpeas add a crispy texture, similar to my chocolate covered chickpeas. Make sure to pat them dry before roasting to enhance the crispiness.
- Spices: whole cumin and cumin powder, turmeric, and cayenne pepper create a warm, earthy flavor profile. Adjust the cayenne if you prefer less heat.
- Lemon Zest and Juice: The zesty lemon vinaigrette brightens the dish, complementing the warm spices beautifully.
- Extra-Virgin Olive Oil:This high-quality oil brings a rich, smooth flavor to the dish.
- Fine Sea Salt: With its delicate, pure taste, fine sea salt seasons the dish evenly without overpowering the natural flavors.
- Scallions & Parsley: Freshly chopped scallions and parsley add a pop of color and freshness to finish the dish.
See recipe card below for all ingredients and quantities.
How to Make Cumin-Roasted Carrots and Chickpeas
- Step 1: Preheat your oven to 425°F. Line a rimmed baking sheet or roasting pan with parchment paper.
- Step 2: Slice the carrots lengthwise into even pieces and place carrots on the baking sheet with the chickpeas in an even layer.
- Step 3: Toss with a little olive oil, cumin seeds and cumin powder, turmeric, cayenne, salt, and pepper, ensuring everything is well coated. Spread them out in a single layer.
Roast for 30-40 minutes in preheated oven, stirring halfway through, until the carrots are tender and the chickpeas are crispy.
- Step 4: While the veggies are roasting, whisk together lemon zest, lemon juice, olive oil, and sea salt in a small bowl. Set aside.
- Step 5: Remove the roasted carrots and chickpeas from the oven and transfer them to a serving platter. Drizzle with the lemon vinaigrette and gently toss to coat.
Top with sliced scallions and chopped parsley. Serve immediately, and enjoy!
Expert Tips
- Prep Carrots for Even Roasting: Make sure to slice the carrots to a similar thickness. This will ensure even roasting and prevent some pieces from overcooking while others remain underdone.
- Dry the Chickpeas: Patting the chickpeas dry helps them get crispier in the oven. Moisture can prevent them from achieving that desired crunchy texture.
- Flavor Enhancements: For extra flavor, sprinkle vegan crumbled feta cheese or a dollop of Greek yogurt (non-dairy if needed) on top before serving. You can also add black pepper, a handful of toasted pine nuts, or pumpkin seeds for extra crunch.
Common Questions
Peeling is optional. If you prefer a smoother texture, peel the carrots. Otherwise, give them a good scrub, and they’ll be just fine unpeeled.
If your chickpeas aren’t drying completely, they might steam instead of roasting, preventing them from getting crispy. Make sure to pat them dry before tossing in the oil and spices.
Yes, but keep in mind that baby carrots might cook faster. Keep an eye on them to avoid overcooking.
Absolutely! Just drain, rinse, and dry them well before roasting.
You can substitute with a combination of ground coriander and a pinch of smoked paprika for a slightly different but still delicious flavor.
Serving Suggestions
- Pair with Grains: Serve over a bed of quinoa or brown rice for a more filling meal.
- As a Side Dish: Great alongside easy chicken muffins, grilled fish, homemade sloppy joes, or a hearty grain bowl.
- Add to Salads: Toss any leftovers with mixed greens, sliced avocado, and a sprinkle of feta for a quick and easy salad.
- Perfect for Meal Prep: Make a big batch, and enjoy it for lunch throughout the week.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. This dish tastes great even after being refrigerated, and can easily be reheated or enjoyed at room temperature.
- Reheat: To reheat, place the carrots and chickpeas on a baking sheet or roasting pan and warm at medium heat in a 350°F oven for 10 minutes or until heated through.
- Do Not Freeze: Freezing will alter the texture of the roasted chickpeas, making them soggy when thawed. It’s best to make this dish fresh.
More Dinner Recipes To Try
📖 Recipe
Cumin Roasted Carrots and Chickpeas
Equipment
- 1 rimmed baking sheet lined with parchment
Ingredients
Roasted Carrots and Chickpeas:
- 1 15-ounce can chickpeas, drained and rinsed
- 600 grams carrots (about 15 slim carrots), scrubbed or peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon fine sea salt
Lemon Sauce Vinaigrette:
- ½ teaspoon fresh lemon zest (from an organic lemon)
- 3 tablespoons fresh lemon juice
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
- 3 scallions (green parts only) , sliced
- 3 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet or roasting pan with parchment paper.
- Slice the carrots lengthwise into even pieces and place carrots on the baking sheet with the chickpeas in an even layer.
- Toss with a little olive oil, cumin seeds and cumin powder, turmeric, cayenne, salt, and pepper, ensuring everything is well coated. Spread them out in a single layer.
- Roast for 30-40 minutes in preheated oven, stirring halfway through, until the carrots are tender and the chickpeas are crispy.
- Prepare the lemon sauce vinaigrette. While the veggies are roasting, whisk together lemon zest, lemon juice, olive oil, and sea salt in a small bowl. Set aside.
- Remove the roasted carrots and chickpeas from the oven and transfer them to a serving platter. Drizzle with the lemon vinaigrette and gently toss to coat.
- Top with sliced scallions and chopped parsley. Serve immediately, and enjoy!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. This dish tastes great even after being refrigerated, and can easily be reheated or enjoyed at room temperature.
- Reheat: To reheat, place the carrots and chickpeas on a baking sheet or roasting pan and warm at medium heat in a 350°F oven for 10 minutes or until heated through.
- Prep Carrots for Even Roasting: Make sure to slice the carrots to a similar thickness. This will ensure even roasting and prevent some pieces from overcooking while others remain underdone.
- Dry the Chickpeas: Patting the chickpeas dry helps them get crispier in the oven. Moisture can prevent them from achieving that desired crunchy texture.
Carmel O’Brien says
Yes a fab recipe. The web site is very extensive and takes time to navigate but this receipt is a keeper. Thanks so much....
Jacqui Wilson says
I'm so glad you enjoyed the roasted carrots and chickpeas!
Nancy Vouras says
This dish is amazing! So colourful and flavourful - it was a real hit. Nice to know eating healthy can still taste great!