Spiced Carrot and Chickpea Bowls

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Chickpeas and carrots are roasted in cozy spices and drizzled with a lemon-honey glaze in this simple yet flavorful sheet pan meal.

Prep Time10

Cook Time35

Total Time45

Course: Main Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 683kcal

Preheat the oven to 400F. Peel the carrots and remove the top ½ inch stem. Slice the remaining carrot into thirds, then cut each third in half to make wedges. If needed, cut the thickest section of the carrot into four wedges so that they're all similar sizes.
Line a half sheet pan with parchment paper (optional but makes cleanup easier). Add the sliced carrots, drained and rinsed chickpeas, and oil. Sprinkle with the coriander, cumin seed (or cumin), oregano, salt, cinnamon, and nutmeg. Use a spatula to toss and coat well. Spread everything out into a single layer.
Roast the carrots and chickpeas at 400F for 25 minutes, stirring halfway through.
While the carrots and chickpeas roast: Cook the quinoa. Rinse the quinoa well in a fine mesh sieve. Add to a medium pot with 2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer over medium-low heat. Simmer until the liquid is fully absorbed, about 15 minutes. Fluff with a fork before serving.
Whisk together the lemon juice and honey in a small bowl. Set aside.
After 25 minutes, remove the chickpeas and carrots from the oven. While still on the sheet pan, drizzle the carrots and chickpeas with the lemon-honey glaze, tossing to coat. Sprinkle with the crumbled feta and walnut pieces. Return to the oven for another 10 minutes, or until the carrots are tender and the feta is melted.
Serve in a bowl over quinoa. Top with chopped olives before serving. Enjoy!

Carrots: One pound (16 ounces) of carrots is 4-6 carrots. I have not tested this recipe with baby carrots, but if you're looking for a lower prep option, they should work.
Quinoa: This recipe also goes well with couscous. Use package instructions to cook the couscous, if using.
Walnuts: I tested this recipe with walnuts and pecans and they are interchangeable. Walnuts have nearly double the protein as pecans, so they work better for the "higher protein meal" aspect.
Reheat leftovers in the microwave, in a skillet, or in an air fryer:
- - Skillet: Note that this reheating method will melt and brown the feta. Add the chickpeas and carrots to a skillet over medium heat. Pan-fry until hot, about 3-5 minutes.
- - Air-fry: This is my preferred reheating method. I air fry in the preheated air fryer 350F for 3 minutes, adding more time as needed.