One Pan Roasted Carrot Chickpea Bowl (Printable Version)

Tender roasted carrots and crispy chickpeas with creamy tahini dressing on one pan

# What You'll Need:

→ Vegetables

01 - 1 lb carrots, peeled and cut into 1/2-inch slices
02 - 1 medium red onion, sliced into wedges

→ Legumes

03 - 1 (15 oz) can chickpeas, drained and rinsed

→ Seasonings

04 - 2 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground coriander
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ Grains (optional, for serving)

10 - 2 cups cooked quinoa or brown rice

→ Herbs & Garnish

11 - 1/4 cup fresh parsley, chopped
12 - 1/4 cup pomegranate seeds (optional)

→ Tahini Dressing

13 - 1/4 cup tahini
14 - 2 tbsp lemon juice
15 - 1 tbsp maple syrup or honey
16 - 1 small garlic clove, minced
17 - 2-4 tbsp warm water (to thin)
18 - Pinch of salt

# How To Make It:

01 - Preheat oven to 425°F.
02 - On a large rimmed baking sheet, toss carrots, red onion, and chickpeas with olive oil, cumin, smoked paprika, coriander, salt, and black pepper. Spread into a single layer.
03 - Roast for 25-30 minutes, stirring halfway, until carrots are tender and chickpeas are crisp.
04 - While vegetables roast, whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and salt in a small bowl. Add warm water a tablespoon at a time until the dressing is smooth and pourable.
05 - To serve, divide cooked quinoa or brown rice among bowls (if using). Top with roasted carrots, chickpeas, and onions. Drizzle generously with tahini dressing.
06 - Garnish with chopped parsley and pomegranate seeds, if desired.

# Expert Advice:

01 -
  • The roasted chickpeas get impossibly crispy, almost like croutons but better
  • Everything cooks on one pan, so you can spend more time eating and less time washing dishes
  • The tahini dressing doubles as a sauce for grain bowls, roasted vegetables, or even as a dip
02 -
  • Overcrowding the pan is the enemy of crispy chickpeas, so use your largest baking sheet or roast in two batches
  • The tahini dressing will seize up when you first add the lemon juice, but keep whisking and adding water, it will smooth out
03 -
  • Pat those chickpeas completely dry with paper towels before seasoning, it makes all the difference between crispy and soggy
  • Let the roasted vegetables sit for 5 minutes before serving, they develop even more flavor as they cool slightly

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