Ingredients
Scale
- 4 large carrots, peeled and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss carrots with 1 tbsp olive oil, smoked paprika, cayenne, garlic powder, salt, and pepper.
- Spread carrots on the prepared baking sheet in a single layer.
- Toss chickpeas with remaining 1 tbsp olive oil and a pinch of salt, then spread on the sheet.
- Roast for 25-30 minutes, flipping halfway, until carrots are tender and chickpeas are crispy.
- Garnish with chopped parsley before serving.
Notes
- Adjust spice levels according to your preference.
- For extra crunch, roast chickpeas for an additional 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal Kcal
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
