Moroccan-Spiced Carrot and Chickpea Salad with Lemon Dressing

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant salad of roasted carrots and chickpeas tossed with a zesty lemon and cumin dressing, finished with fresh herbs. This Mediterranean-inspired vegan recipe, ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, olive oil, ground cumin 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

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

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 4 large peeled carrots cut into 1/2-inch sticks and 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1.5 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread the carrot and chickpea mixture on a baking sheet in a single layer and roast for 25-30 minutes until carrots are tender and chickpeas are slightly crispy.
3. Step 3: While roasting, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp honey in a small bowl to create the dressing.
4. Step 4: Transfer the roasted carrots and chickpeas to a large salad bowl. Drizzle with the lemon dressing and toss gently to combine.
5. Step 5: Fold in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint. Serve the salad warm or at room temperature.