Roasted Chickpea and Cumin-Spiced Carrot Salad

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A vibrant salad featuring crunchy roasted chickpeas and cumin-spiced carrots tossed in a tangy lemon dressing. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, carrots, olive oil 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), drained and rinsed canned chickpeas
• 4 large, peeled and julienned carrots
• 3 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp paprika
• 2 tbsp fresh lemon juice
• 0.25 cup chopped fresh parsley
• 0.75 tsp salt
• 0.5 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 425°F. Toss 1 can (15 oz) drained and rinsed chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 0.5 tsp paprika, 0.5 tsp salt, and 0.25 tsp black pepper on a baking sheet.
2. Step 2: Roast chickpeas for 25-30 minutes, shaking the pan halfway, until crispy and golden.
3. Step 3: While chickpeas roast, in a large bowl combine 4 julienned large carrots with 2 tbsp fresh lemon juice, 2 tbsp olive oil, 0.25 cup chopped fresh parsley, 0.25 tsp salt, and 0.25 tsp black pepper. Toss well.
4. Step 4: Once chickpeas are cool enough to handle, add them to the carrot mixture and toss gently to combine.
5. Step 5: Serve the salad immediately for crunch or chill for 30 minutes to meld flavors.