Cumin Roasted Carrots & Crispy Chickpeas


Cumin roasted carrots and crispy chickpeas
Prep Time: 10M
Cooking Time: 50M
Serves: 2

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  1. 2 pots herby houmous
  2. 450g mixed baby carrots
  3. 1 tin of chickpeas, drained rinsed and patted dry
  4. 2 tbsp. light oil
  5. 1 tbsp. cumin seeds
  6. 1 tbsp. ground cumin
  7. Salt, pepper
  8. 1-2 tbsp. zaatar
  9. Few springs of parsley

Looking for a light, healthy vegan meal or snack? Try these cumin roasted carrots and crispy chickpeas.

This plant-powered dish is full of flavour and is sure to brighten up boring meal times. Not only is it plant-based, this dish is also gluten and nut-free!

Servings: 2
Prep time: 10 minutes

Cook time: 50 minutes

Did you enjoy this dish? Check out more vegan gluten-free recipes.



Preheat the oven to 180°C.

Add the carrots, cumin seeds and oil to a lined baking tray and rub to combine. Sprinkle with a tsp of salt and place in the preheated oven for about 20-30mins or until the carrots are tender and roasted.

Line another baking tray and add the chickpeas, another tbsp. of oil and a good sprinkle of salt. Stir to combine and add to the oven to crisp up. Stir after 10 minutes and continue to cook for another 10 minutes, after which sprinkle on the ground cumin and stir again, place back into the oven for another 10 minutes.

Spread the houmous onto a large serving plate, once your carrots are cooked remove from the oven and place on top of the houmous, sprinkle over the crispy chickpeas, zaatar and fresh parsley leaves.

Credit: @natalie.naturally

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