One-Pan Roasted Carrot Chickpea Bowl (Printable Copy)

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

# What You Need:

→ Roasted Vegetables

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→ Creamy Tahini Dressing

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→ For Serving

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# How to Make:

01 - Preheat oven to 425°F. Place a large rimmed baking sheet in the oven as it heats.
02 - Combine chopped carrots and dried chickpeas in a large bowl. Add olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Remove hot baking sheet from oven. 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 - Whisk together tahini, lemon juice, maple syrup, and olive oil in a small bowl. Gradually whisk in water, one tablespoon at a time, until smooth and pourable. Adjust seasonings to taste.
06 - Layer bowls with quinoa or greens if using. Top with hot roasted carrots and chickpeas. Drizzle generously with tahini dressing and garnish with fresh herbs.

# Expert Advice:

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  • The contrast between tender caramelized carrots and crispy chickpeas creates this incredible texture that keeps every bite interesting
  • Everything roasts on one pan while you whisk the dressing, making it perfect for nights when you want something nourishing without the fuss
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  • If your baking sheet looks crowded, use two pans or roast in batches, otherwise the chickpeas will steam instead of crisp
  • The dressing might look thick and seized when you first mix it, keep adding water gradually and it will emulsify into something gorgeous
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  • If your tahini has separated on the shelf, give the jar a serious stir or even warm it slightly before measuring
  • Roasted vegetables shrink more than you expect, so consider making extra if you are feeding a crowd
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