Dinner

One-Pan Roasted Carrot and Chickpea Bowl Recipe

Byluca Carter February 23, 2026February 23, 2026

Introduction

The One-Pan Roasted Carrot and Chickpea Bowl is a simple, nourishing meal perfect for busy weeknights. Roasted to caramelized perfection and paired with a creamy tahini dressing, it’s a flavorful dish that brings comfort and health to your table with minimal fuss.

A white bowl filled with three main layers: the base is dark green leafy kale, slightly wilted and textured; on top, bright orange grilled carrot slices with visible char marks, arranged around the bowl; scattered golden brown chickpeas are placed between the carrots; drizzled over all is a creamy beige sauce with green herb bits sprinkled on top, adding detail; the dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds (about 6–7 medium) carrots, peeled and chopped into 1-inch pieces
1 (15-ounce) can chickpeas, rinsed, drained, and thoroughly dried

3 tablespoons olive oil, divided
1 teaspoon smoked paprika

1 teaspoon ground cumin
½ teaspoon garlic powder

½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
¼ cup tahini

3 tablespoons freshly squeezed lemon juice
1–2 tablespoons maple syrup (or honey, if not vegan)
3–5 tablespoons water

Instructions

Step 1: Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet in the oven while it heats to ensure it’s hot for roasting.
Step 2: In a large bowl, combine the chopped carrots, dried chickpeas, 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to coat evenly.
Step 3: Carefully remove the hot baking sheet from the oven and spread the seasoned carrot and chickpea mixture in a single layer. Avoid overcrowding to prevent steaming.

Step 4: Roast for 25-30 minutes, tossing the mixture halfway through, until carrots are tender with caramelized edges and chickpeas are golden and crispy.
Step 5: Meanwhile, prepare the dressing by whisking tahini, lemon juice, maple syrup, and the remaining 1 tablespoon olive oil in a bowl. Gradually add water, 1 tablespoon at a time, whisking until smooth and pourable.
Step 6: Taste the dressing and adjust seasoning if needed. Serve the roasted carrots and chickpeas over your choice of base and drizzle with tahini dressing. Garnish with fresh herbs if desired.

Tips & Variations

Ensure chickpeas are completely dried before roasting to achieve crispy texture.
Don’t overcrowd the pan; use two baking sheets if necessary.
Substitute carrots with other root vegetables like sweet potatoes or add broccoli for variety.

Try spice variations such as adding coriander, cayenne, or a pre-made spice blend like za’atar.
Make the tahini dressing ahead and thin it with warm water before serving if it thickens in the fridge.

Storage

Store leftover roasted carrots and chickpeas in an airtight container in the refrigerator for up to 4 days. Keep the tahini dressing separate. Leftovers can be enjoyed cold or reheated in the oven or air fryer at 350°F (175°C) for 5-10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The dish is served in a white bowl filled with several layers. The bottom layer is a mix of grilled broccoli with a dark green, slightly charred texture, and chickpeas, which are round and light brown. On top of that are thick slices of grilled orange carrots showing dark grill marks. A creamy beige sauce is drizzled unevenly over the vegetables, sprinkled with finely chopped green herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, dried chickpeas can be used but require soaking overnight and cooking until tender before drying and roasting. This yields great texture but needs advance planning.