Serves: 4 | Total Time: 45 minutes
Hey there 👋
Let’s talk about a salad that actually fills you up and tastes amazing—my Roasted Carrot and Chickpea Salad. It’s warm, cozy, just the right amount of sweet and savory, and comes together with ingredients you probably already have. I love throwing this together on busy weeknights or when I want something healthy but still crave that roasted, caramelized flavor.
This one’s a go-to in my kitchen, and I think you’ll love it too.
🥕 Why I Love This Recipe
I first made this salad when I had a fridge full of carrots and a lonely can of chickpeas. What started as a “let’s wing it” moment turned into something I now make all the time.
Why it works for me:
- Everything roasts on one pan (yay for less cleanup!)
- It’s hearty, but still light
- It keeps well for lunch the next day
- That lemony tahini dressing ties everything together
🛒 What You’ll Need
For the Salad:
- 1 lb carrots, peeled and sliced into sticks
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 cups arugula
- 1 cup cooked quinoa
- 2 tbsp chopped fresh parsley
For the Dressing:
- 3 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 1 tbsp maple syrup
- 2–3 tbsp water (to thin)
- Pinch of salt
👨🍳 Pro Tips
- Dry your chickpeas well so they get crispy in the oven.
- Slice your carrots evenly so they roast at the same speed.
- Add the dressing right before serving to keep the greens fresh.
- Double the dressing! It’s great on roasted veggies or as a dip.
- Roast the chickpeas and carrots ahead, then assemble later.
🔧 Tools You’ll Need
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk or small jar for dressing
- Serving bowl
🔄 Substitutions & Variations
- Swap quinoa with couscous, farro, or brown rice.
- Use sweet potatoes instead of carrots.
- Add crumbled feta or goat cheese for a tangy twist.
- Use spinach or spring mix instead of arugula.
- Add toasted pumpkin seeds or almonds for crunch.
⏱️ Make-Ahead Tips
- Roast the carrots and chickpeas up to 3 days in advance.
- Make the dressing and store in a jar in the fridge for a week.
- Cook the quinoa ahead and keep it chilled.
🍽️ How to Make It
Step 1: Preheat oven and prep veggies
Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss sliced carrots and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper.
Step 2: Roast
Roast for 25–30 minutes, tossing halfway, until carrots are golden and chickpeas are crispy.
Step 3: Make the dressing
In a bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, salt, and water until creamy.
Step 4: Assemble the salad
In a large bowl, combine arugula, cooked quinoa, roasted carrots and chickpeas. Drizzle with dressing and toss gently. Top with chopped parsley.
🥡 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Keep the dressing separate if you want the greens to stay crisp.
- Tastes great cold or lightly reheated.
🧠 Why This Recipe Works (Quick Science)
Roasting the carrots and chickpeas brings out natural sweetness and deep flavors thanks to the Maillard reaction—that beautiful browning that happens with high heat. Drying the chickpeas helps them crisp up like little flavor bombs. And tahini? It’s full of natural emulsifiers that make the dressing ultra creamy without needing mayo or dairy.
🍽️ What to Serve With It
- Grilled chicken or salmon
- Warm pita or naan
- A bowl of soup (like lentil or tomato)
- Hummus and olives on the side
📅 Meal Plan Ideas
- Lunch Meal Prep: Divide into 4 containers, dressing on the side.
- Meatless Monday: Serve as a full vegetarian dinner.
- Dinner Side Dish: Pair with roast meat or grilled veggies.
❌ Common Mistakes
- Not drying chickpeas = soggy, not crispy.
- Overcrowding the baking pan leads to steaming, not roasting.
- Adding dressing too early makes greens wilt.
- Cutting carrots too thick = undercooked.
❓FAQ
Can I use baby carrots?
Sure, just slice them in half lengthwise so they roast evenly.
What if I don’t like tahini?
Try plain Greek yogurt mixed with lemon juice and olive oil.
Is it gluten-free?
Yes! As long as your quinoa and spices are certified gluten-free.
Can I eat it cold?
Absolutely. It’s just as good straight from the fridge.
❤️ Wrap-Up
I hope this Roasted Carrot and Chickpea Salad becomes a staple in your house like it is in mine. It’s one of those recipes that feels fancy, but is super simple to throw together. If you try it, leave a comment and tell me how it turned out—or ask me any questions you have!
Enjoy every bite 🥗💛