Honey-Roasted Carrot and Chickpea Salad with Za’atar

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Roasted carrots and chickpeas glazed with honey and fragrant za’atar, tossed with fresh herbs and lemon for a vibrant Mediterranean-inspired salad. This Mediterranean Hanukkah recipe (vegetarian), ready in about 40 minutes, pairs carrots, canned chickpeas, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 "Build a week of meals around this recipe" 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

• 6 medium carrots, peeled and cut into 2-inch sticks
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp za’atar seasoning
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 6 peeled and cut carrots and 1 can drained chickpeas with 2 tbsp olive oil, 2 tbsp honey, 1 tbsp za’atar seasoning, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the mixture in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until carrots are tender and slightly caramelized.
3. Step 3: Remove from oven and transfer to a serving bowl. Drizzle with remaining 1 tbsp olive oil and 2 tbsp fresh lemon juice.
4. Step 4: Toss in 1/4 cup chopped fresh parsley and adjust seasoning with additional salt or lemon juice if desired. Serve warm or at room temperature.