Ingredients
Scale
- 1 pound carrots, sliced into sticks
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss carrots and chickpeas with olive oil, smoked paprika, cayenne, garlic powder, salt, and pepper.
- Spread evenly on the prepared baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until carrots are tender and chickpeas are crispy.
- Garnish with chopped parsley before serving.
Notes
- Adjust spice levels according to taste.
- You can add a squeeze of lemon for extra brightness.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Method: Roasting
- Cuisine: Healthy
- Diet: Vegan, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg