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Roasted carrots, potatoes and chickpeas topped with fresh herbs on a serving platter.
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5 from 1 vote

Roasted Carrots and Potatoes with Crispy Chickpeas

This easy sheet-pan meal features herb-roasted carrots and potatoes with crispy chickpeas. It's a complete vegan meal that is quick and healthy. It's an excellent family meal to pull together on a busy weeknight!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 280kcal
Author: Alison Corey

Equipment

Ingredients

  • 4 large carrots peeled and chopped
  • 1 lb Yukon Gold Potatoes washed and cut into cubes
  • 15 ounces chickpeas (canned) drained and rinsed
  • 2 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt divided
  • ½ teaspoon ground black pepper dived
  • ¼ cup fresh parsley roughly chopped
  • 2 tablespoon lemon juice fresh

Instructions

  • Preheat the oven to 425°F.
  • Toss the carrots and diced potatoes in a large bowl with 1 tablespoon of olive oil, minced garlic, dried thyme, dried oregano, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
  • Spread the seasoned carrots and potatoes on a baking sheet and roast for 20 minutes.
  • While the carrots and potatoes are in the oven, toss the chickpeas with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper in a large bowl.
  • Add chickpeas to the baking sheet after the carrots and potatoes have been cooking for about 10 minutes.
  • Continue roasting for another 10 minutes or until the vegetables are tender, slightly charred, and the chickpeas are crispy.
  • Remove the baking sheet from the oven and let it cool for a few minutes.
  • Garnish with chopped fresh parsley and a squeeze of fresh lemon juice. Serve hot.

Notes

Cooking and Storage Tips 
  • Bake on a separate baking sheet lined with parchment paper or aluminum foil for the crispest chickpeas.
  • Store in the fridge in an airtight container for up to 3 days.
  • Reheat in the air fryer at 350°F for 5 minutes.

Nutrition

Calories: 280kcal | Carbohydrates: 43g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 646mg | Potassium: 907mg | Fiber: 10g | Sugar: 5g | Vitamin A: 12382IU | Vitamin C: 35mg | Calcium: 97mg | Iron: 3mg