Roasted Carrot and Chickpea Tray

Name: Roasted Carrot and Chickpea Tray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots, peeled and cut into sticks; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Everyday Comfort Food Inspiration

I love making this Roasted Carrot and Chickpea Tray when I want something vibrant and fulfilling. It’s my go-to recipe for a quick dinner or a colorful side dish at gatherings. The combination of sweet, caramelized carrots and protein-packed chickpeas feels satisfying and energizing. Plus, roasting brings out the natural sweetness in the carrots, while the spices add a hint of warmth that I absolutely adore. It’s a simple recipe that packs a flavorful punch, perfect for any occasion!

Created by

Victoria Hall

Last updated on 2026-01-15T13:55:35.517Z

When I first tried roasted carrots, I was amazed at how their sweetness intensified during cooking. I experimented by adding chickpeas for protein, which not only bulked up the dish but also offered a satisfying crunch. The medley of spices I incorporated really elevates the flavors, making this tray not only a nourishing option but also a feast for the senses. Roasting for the right amount of time is crucial—too little, and the veggies stay firm; too long, and they might burn.

One of my favorite tricks is to toss the chickpeas in a little olive oil and spices separately before adding them to the tray. This allows for each chickpea to be evenly coated, ensuring every bite bursts with flavor. I always serve this dish with a drizzle of tahini or yogurt for an extra layer of richness. It has become a staple that I revisit time and again!

        Why You'll Love This Recipe
        Vibrant colors that brighten up any table
Sweet and savory flavors in every bite
Nutritious and filling without being heavy

      

Choosing the Right Carrots

When selecting carrots for this dish, opt for medium-sized, firm carrots that are vibrant in color. Avoid carrots that feel soft or have blemishes, as they may not roast well. The sweetness of the carrots is key to balancing the savory chickpeas, so I recommend tasting a raw carrot while you shop to ensure they have that fresh, sweet flavor. This can really elevate the overall taste of the dish.

For an extra layer of flavor, consider using heirloom or rainbow carrots. These varieties add not just a pop of color but also subtle differences in taste that can enhance your tray. The roasting process will highlight their unique flavors, making your Roasted Carrot and Chickpea Tray even more delightful.

Mastering the Roasting Process

The key to perfect roasting lies in the even distribution of heat. I recommend spreading the carrots and chickpeas out in a single layer on the baking tray, ensuring they aren't overcrowded. This allows for optimal caramelization. If they are too close, they may steam instead of roast, resulting in a less desirable texture. Watch for the carrots to be fork-tender and have a nice golden edge, indicating they are well caramelized.

Midway through the roasting process, give the tray a good shake or stir to ensure even cooking. You’ll know they are ready when the chickpeas are crispy and the carrots are tender and slightly charred on the edges, which enhances their natural sweetness. If you prefer a crunchier texture, roasting for an additional 5 minutes can help achieve that crispiness.

Ingredients

For the Roasted Tray

4 medium carrots, peeled and cut into sticks
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures the carrots and chickpeas roast evenly.

Prepare the Vegetables

In a large bowl, combine the carrot sticks and chickpeas. Drizzle with olive oil, cumin, smoked paprika, salt, and pepper. Toss until everything is well coated.

Roast the Mixture

Spread the mixture evenly on a baking tray lined with parchment paper. Roast in the preheated oven for about 25–30 minutes, or until the carrots are tender and lightly caramelized.

Serve

Remove from the oven and let cool slightly. Garnish with fresh parsley before serving, alongside tahini or yogurt if desired.

Pro Tips

For added flavor, experiment with different spices like turmeric or coriander. You can also add a squeeze of lemon juice before serving for a refreshing twist.

Serving Suggestions

This Roasted Carrot and Chickpea Tray pairs beautifully with tahini sauce or a dollop of yogurt for added creaminess. Drizzle some tahini over the top right before serving to add a rich, nutty flavor that complements the sweetness of the carrots. If you want a lighter touch, you can also serve it with a lemon-wedge garnish to brighten the flavor profile.

To make it a complete meal, consider serving the roasted tray over a bed of quinoa or brown rice. The grains not only provide additional nutrients but also absorb the flavorful juices from the roasted veggies, enhancing every bite. A sprinkle of feta cheese on top right before serving can also add a delightful salty contrast.

Make-Ahead and Storage Tips

If you want to save time, you can prep the carrots and chickpeas the day before. Simply cut the carrots and toss them with the chickpeas and spices. Store them in an airtight container in the refrigerator until you're ready to roast. This not only saves prep time but allows the flavors to marry and deepen, which can make a difference.

Leftovers can be stored in the fridge for up to three days. Reheat them in a hot oven at 350°F (175°C) for about 10-15 minutes or until heated through. This helps revive some of the crispness in the chickpeas. If you have extra roasted vegetables, they can also be mixed into salads or grain bowls for a quick, healthy meal.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Bell peppers, zucchini, or sweet potatoes would all work wonderfully.

→ Is this dish vegan?

Yes, this recipe is entirely vegan and packed with plant-based protein.

→ Can I prepare this ahead of time?

Yes, you can prep the vegetables and seasonings a day in advance. Just roast them fresh before serving.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.