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roasted carrot chickpea salad bowl

Roasted Carrot Chickpea Salad Bowl

This roasted carrot chickpea salad bowl is crunchy, sweet, and satisfying. Golden roasted chickpeas and caramelized carrots sit on a bed of fresh greens with a light lemon dressing. Healthy, filling, and perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 people
Course: Lunch
Cuisine: Vegetarian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups baby carrots peeled and cut into sticks
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 cups mixed salad greens spinach, arugula, or kale
  • 1/4 cup red onion thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 2 tablespoons fresh parsley chopped
For the dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Method
 

  1. Preheat oven: Set your oven to 400°F (200°C).
  2. Prepare chickpeas: Pat drained chickpeas dry. Toss with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking tray.
  3. Prepare carrots: Toss carrot sticks with 1 tablespoon olive oil, salt, and pepper. Spread alongside chickpeas on the same tray.
  4. Roast: Bake for 25–30 minutes. Shake the tray halfway to ensure even roasting. Chickpeas should be golden and crispy; carrots lightly caramelized.
  5. Make dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper.
  6. Assemble salad: In a large bowl, place the mixed greens. Add roasted carrots and chickpeas on top. Sprinkle red onion, feta, and parsley. Drizzle dressing over and toss gently.
  7. Serve immediately: Enjoy warm or at room temperature.

Notes

  • For extra crunch, roast chickpeas on a separate tray to avoid steaming.
  • Feta is optional but adds a creamy contrast to roasted vegetables.
  • Can be prepped ahead: store roasted chickpeas and carrots separately, add greens just before serving.
  • Great for meal prep and can be paired with grains like quinoa or rice for a more filling meal.