Cumin roasted carrots and chickpeas is easy to prepare, and perfect for a vegetarian meal option or a simple healthy side dish. This comforting, warming dish with roast carrots and crispy chickpeas is coated in a lemon vinaigrette and a sprinkle of sliced scallions and parsley.
The combination of earthy roasted carrots, crispy cumin-spiced chickpeas, and a zesty lemon vinaigrette will have you coming back for seconds. This warm salad is perfect for cooler months or as a colorful Thanksgiving side dish.
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Why You'll Love This Recipe
- Flavor: roasting brings a harmonious blend of earthy, spicy, and slightly sweet flavors. The lemon vinaigrette adds a zesty, refreshing punch that brightens the entire dish.
- Easy to prepare: Just a few steps and minimal prep work. It's an ideal choice for those busy weeknights when you want something nutritious and delicious without the fuss.
- Appealing: the vibrant colors of the roasted carrots and the golden crispiness of the chickpeas make this dish visually appealing. This dish will also make perfect lunch leftovers!
- Versatile side dish or standalone meal: this isn't limited to just being a side dish. It's versatile enough as a satisfying vegetarian meal. Pair it with roasted butternut squash and cauliflower soup, wild rice, or a crunchy kale salad. Or serve as a vibrant and flavorful side dish at a cozy family dinner or a special occasion like Thanksgiving.
Pair it with roasted broccolini, caramelized brussels sprouts or smashed potatoes, and serve with some juicy roasted turkey breast.
Ingredients
- Raw carrots: roasting these root vegetables brings out the mellow flavor of the carrots that turn sweet and tender in the roasting pan. Use rainbow carrots from the farmers market, or regular large carrots.
- Chickpeas: add a slight crunch when roasted. Similar to my chocolate covered chickpeas.
- Cumin, turmeric and cayenne pepper: are warming spices. I like to add a scant tablespoon of ground cumin. Grind your seeds in a spice grinder for fresher flavors.
- Lemon zest and juice: is where the flavor shines, and brightens with the myriad of other spices. Add minced garlic cloves for more depth. Always choose organic lemons when using the zest of the lemon.
- Scallions (green onions) and parsley: top off the dish with a slight peppery taste, similar to black pepper, that pairs well with the mild carrots.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Carrot size: ensure sliced carrots are fairly equal in thickness for even roasting. Slice carrots lengthwise in half or quarters if they are too thick. Next time try swapping some carrots for parsnips.
- Chickpeas: pat dry with paper towel before tossing with olive oil and spices.
- Flavor boost: add a scoop of greek yogurt or crumbled vegan feta cheese on top. Add a sprinkle of pine nuts, sliced almonds or pecans for more crunch.
- Creamy hummus: toss the roasted carrots and chickpeas in a high-powered blender to make cumin carrot and chickpea hummus. Serve with a little olive oil and a dash of cumin.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Roasted Carrots and Chickpeas
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Slice carrots lengthwise in half or quarters to even thickness.
- Place carrots and chickpeas on baking sheet and toss with olive oil and spices. Spread in single layer on pan.
- Roast for 30-40 minutes.
- Meanwhile, for the vinaigrette, add the lemon zest, juice, olive oil and sea salt to a small bowl and whisk.
- Transfer roasted carrots and chickpeas to serving platter and drizzle with vinaigrette, tossing gently to coat.
- Garnish with thinly sliced green onions and chopped parsley.
Expert Tips
- Slice carrots fairly equal in thickness to ensure they bake evenly. Cut the carrots lengthwise in half or quarters if they are too thick.
- Pat the chickpeas dry with paper towel before tossing with olive oil and spices.
Common Questions
Unpeeled carrots can have an earthier and bitter taste depending on the age and size of the carrot. The unpeeled carrots can also appear more wrinkled after roasting. Peeled carrots look brighter once the dusty peel is removed and allows more of the mild sweet flavor to come through. I often peel my carrots except when I find fresh thin organic carrots at the farmers market - I just give them a good scrub with a vegetable brush to remove dust and dirt.
Roasting chickpeas with other vegetables, like the carrots, can introduce moisture, preventing them from becoming as crispy as when roasted alone. This moisture adds a welcome chewiness that pairs well with the tender carrots.
Store in airtight containers in the fridge for up to 3 days. It's better to store the lemon vinaigrette separately, though it will be fine if already tossed. They carrots and chickpeas may just be a little soft.
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Recipe
Cumin Roasted Carrots and Chickpeas with Lemon Vinaigrette
Equipment
- 1 rimmed baking sheet lined with parchment
Ingredients
Carrots and Chickpeas:
- 1 15- ounce can chickpeas, drained and rinsed
- 600 grams carrots (about 15 slim carrots), scrubbed or peeled
- 2-3 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 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
- 2-3 scallions (green parts only), sliced
- 2-3 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Prepare a rimmed baking sheet lined with parchment paper.
- If carrots are thick, slice lengthwise in half or quarters, trying to keep all carrots similar in thickness to cook evenly.
- Place carrots and chickpeas on baking sheet and toss with olive oil, ground cumin and seeds, turmeric, cayenne and sea salt. Spread in an even layer on pan, trying not to overlap.
- Roast for 30-40 minutes (depending on thickness of carrots).
- For the vinaigrette, add the lemon zest, juice, olive oil and sea salt to a small bowl and whisk; or shake in a mason jar until well combined.
- Transfer roasted carrots and chickpeas to serving platter and drizzle vinaigrette, tossing gently to coat.
- Top with scallions (green onions) and parsley before serving.
Notes
- Store in airtight containers in fridge for up to 3 days. It's better to store the lemon vinaigrette separately though it will still be fine if already tossed. The carrots and chickpeas may just be a little soft.
- Slice carrots fairly equal in thickness to ensure they bake evenly. Cut the carrots lengthwise in half or quarters if they are too thick.
- Pat the chickpeas dry with paper towel before tossing with olive oil and spices.
Nancy Vouras
This dish is amazing! So colourful and flavourful - it was a real hit. Nice to know eating healthy can still taste great!