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Roasted Carrots and Chickpeas with Feta Vinaigrette

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Roasted Carrots and Chickpeas with Feta Vinaigrette

From FOOD SWINGS: 125+ Recipes to Enjoy Your Life of Virtue and Vice

Active Time: 15 minutes   |   Total Time: 55 minutes   |   Serves 4  |  Gluten Free

  • For the carrots and chickpeas:
  • 15-ounce can chickpeas, drained and rinsed
  • 1½ pounds thin carrots
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika, regular or smoked
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • -
  • For the vinaigrette:
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 scallions, thinly sliced
  • 3 tablespoons chopped fresh flat-leaf parsley
  • ½ cup crumbled feta cheese

For the carrots and chickpeas, heat the oven (with the oven rack in the middle) to 425°F.

Peel the carrots. Cut any larger ones in half lengthwise.

Pat the chickpeas dry with a paper towel. Pour onto a rimmed sheet pan. Add the carrots to the pan.

In a small bowl, combine the cumin, paprika, cayenne, salt, and oil. Drizzle over the carrots and chickpeas and toss again, then spread into an even layer.

Roast, giving the pan a shake about halfway through, for 35 to 40 minutes, until the carrots are tender.

For the vinaigrette, in a small bowl, whisk together the lemon juice, salt, pepper, and oil. Stir in the scallions, parsley, and feta.

Arrange the roasted carrots and chickpeas on a serving plate and spoon the vinaigrette over the top.

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