It’s easy to overlook just how awesome the carrot really is. We often call it humble, yet it quietly carries so much weight in the kitchen – forming the backbone of flavourful mirepoix, shining as a plant-based stand-in for salmon, stealing the show in carrot cake, and even holding its own when pickled. In this recipe for Roasted Carrots and Chickpeas with Zesty Vegan Lemon Dressing, the carrot steps out of the background. Roasting transforms it into something sweet, savoury, and worthy of being the star. To complement the carrots and make this a full meal, roasted chickpeas bring both texture and flavour.
As a Middle Eastern–inspired dish, it pairs beautifully with tabbouleh, couscous, or one of my favourite grains – millet. Mild in flavour, naturally gluten‑free, and packed with nutrients, millet makes a perfect base. A scattering of capers or sliced olives finishes the dish, adding a briny kick that ties everything together.
Roasted Carrots and Chickpeas with Zesty Vegan Lemon Dressing
The recipe title might be a mouthful, but it’s easy to make, because each component can be made ahead of time (and served in other ways too). The zesty lemon dressing, for instance, is just as delicious drizzled over grilled scallopini or other vegetables.
Roasted Carrots and Chickpeas
Serves 4-6
Ingredients
- 500g bunch baby carrots
- 2 tbsp olive oil or vegetable stock (oil free option)
- 1 clove garlic minced or grated
- Sea salt and freshly ground black pepper
- 1 cup cooked chickpeas
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tbsp olive oil or aquafaba
- 2tbsp capers or sliced olives for garnish
Method
Pre-heat oven to 200ºC.
For crispy chickpeas, in a small bowl, add the paprika, cumin and coriander to a tablespoon of olive oil or aquafaba and mix. Spread out on a lined baking tray and put in to oven.
Next, trim tops off carrots and wash, peeling is optional.
If the carrot greens are bright and fresh, they can be saved for a carrot top pesto or added to a Horotopita – a Greek inspired wild green pie.
Whisk the olive oil, water, garlic, salt and pepper, toss the carrots in the mixture and arrange in a single layer with the chickpeas on the baking tray.
Roast for 15 – 25 minutes, or until tender. Shake the tray after 10 minutes to ensure even roasting. Add the capers to serving warm for serving.
Zesty Vegan Lemon Dressing
The creamy base for this dressing is a plant-based yoghurt, this could be a store bought or homemade cashew or soy yoghurt. You could also use an aquafaba mayonnaise as a base. Taste your choice of yoghurt before adding the other ingredients and adjust the seasonings to taste.
- 1/2 cup plant-based yoghurt
- 1-2Tbsp lemon juice
- Zest of lemon or lemons
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
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