Harissa-Roasted Chickpea and Carrot Sheet Pan Dinner

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Spiced chickpeas and tender roasted carrots coated in fiery harissa served on a single sheet pan for an easy, flavorful meal. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, carrots, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) canned chickpeas, drained and rinsed
• 4 medium, peeled and cut into 2-inch sticks carrots
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 2 lemon wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 4 peeled and cut carrots, 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss until chickpeas and carrots are evenly coated.
3. Step 3: Spread the chickpeas and carrots in a single layer on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway through, until carrots are tender and chickpeas are slightly crispy.
4. Step 4: Remove from oven and sprinkle with 1/4 cup chopped fresh parsley. Serve with 2 lemon wedges on the side to squeeze over before eating.