clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted chickpeas and carrots with a lemon vinaigrette on a white serving dish with a jar of vinaigrette and blue linen

Cumin Roasted Carrots and Chickpeas with Lemon Vinaigrette

  • Author: Jacqui Wilson
  • Total Time: 50 min
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Cumin roasted carrots and chickpeas are easy to prepare and perfect for a vegetarian meal option or simple healthy side dish. This comforting, warming dish is coated in a lemon vinaigrette and a sprinkle of sliced scallions and parsley.  



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
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon fine sea salt

Lemon Vinaigrette:

  • 1/2 teaspoon fresh lemon zest (from an organic lemon)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 2-3 scallions (green parts only), sliced
  • 2-3 tablespoons fresh parsley, chopped


  1. Heat oven to 425°F. Prepare a rimmed baking sheet lined with unbleached parchment paper.
  2. If carrots are thick, slice lengthwise in half or quarters, trying to keep all carrots similar in thickness to cook evenly. 
  3. Place carrots and chickpeas on baking sheet and toss with olive oil, cumin, turmeric, cayenne and sea salt. Spread out evenly on pan, trying not to overlap.
  4. Roast for 30-40 minutes (depending on thickness of carrots).
  5. 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. Pour over roasted carrots and chickpeas and gently toss.
  6. Top with scallions and parsley before serving.


  • This roasted chickpea and carrot recipe can be stored in the fridge for up to 3 days. It's better to store the lemon vinaigrette separately but it will still be fine if already tossed, the carrots and chickpeas may just be a little soft.
  • Make sure carrots are 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 before tossing with olive oil and spices. This will help the spices stick and flavor the chickpeas.
  • Prep Time: 10 min
  • Cook Time: 30-40 min
  • Category: side dish
  • Method: roasted
  • Cuisine: American


  • Serving Size: 1/2 cup
  • Calories: 188
  • Sugar: 5 g
  • Sodium: 558.5 mg
  • Fat: 11.1 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20.2 g
  • Fiber: 6.1 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg

Keywords: roasted, roasted carrots, roasted chickpeas, cumin roasted chickpeas, roasted vegetables, lemon vinaigrette