This Roasted Carrot and Chickpea Salad is wholesome, nourishing, and delicious. It is simple to make with turmeric roasted chickpeas, rainbow carrots, and a tangy apple cider tahini dressing. Serve as a colorful side dish, or a cozy, plant-based main course!
Carrots are one of our favorite veggies! Not only are they nutritious, but they’re also super versatile. Rainbow carrots have have vitamins, minerals, healthy fats, antioxidants, and they’re delicious.
This vibrant salad is full of the cozy flavors of fall and winter and is perfect as a side dish on your holiday table, or as a vegetarian and vegan star of the show!
Ingredients You’ll Need
This roasted chickpea salad is simple to make, wholesome, and nourishing.
- Carrots – Use whole, fresh, rainbow carrots. The vibrant veggie is filled with fiber and nutrients.
- Chickpeas – Use canned chickpeas. Just be sure to rinse and drain them well first!
- Oil – This adds flavor and healthy fats and helps create a beautiful golden exterior. You can sub with avocado oil.
- Balsamic Vinegar – Use your favorite brand of balsamic!
- Spices – Turmeric, paprika, salt, pepper, garlic, and parsley.
- Tahini – This forms the base of the dressing, creating a creamy consistency and rich, nutty taste
- Apple Cider Vinegar – Look for organic, raw, unfiltered apple cider vinegar with the mother like Bragg ACV.
- Maple Syrup – You can also use honey if you don’t need the recipe to be vegan.
- Non-Dairy Milk – Use your preferred dairy-free and unsweetened milk like almond or coconut.
Additions + Substitutions
- Chopped nuts like almonds, walnuts, or pistachios would be a yummy addition.
- Toss some bell pepper and onion in with the carrots and chickpeas before roasting.
- Serve cold over spring greens or arugula.
- Fresh dill would be great sprinkled on top.
- You can swap the tahini for a nut butter of your choice, I like almond or sunflower butter.
- If you wanted to add meat, sausage or roasted chicken would work well.
How To Make Roasted Carrot Chickpea Salad
Please be sure to scroll down to the recipe card for the complete details!
Roast the Carrots and Chickpeas
- Preheat oven to 425°F and mix the balsamic vinegar with spices in a large bowl.
- Rinse, peel, and slice carrots and drain and rinse a can of chickpeas. Add to the bowl with vinegar and toss until well coated.
- Spread the carrots and chickpeas evenly on a sheet pan and roast, turning half way through.
Make The Dressing
- Blend all ingredients together in food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make more creamy and thick texture by adding more tahini.
Assemble The Salad
- Add carrots and chickpeas to a large bowl, toss with dressing, and top with fresh parsley. Adjust salt and pepper to taste.
Storage Tips
You can store leftover salad in an airtight container in your fridge for 3-4 days. Note that the chickpeas will lose their crunch.
Gently reheat in the microwave or enjoy cold.
More of Our Favorite
Gluten-free Veggie Side Dishes
Roasted Chickpea Carrot Salad Recipe
- Total Time: 35 minutes
- Yield: 3–5 depending on if you want it as meal or side dish 1x
Description
This roasted chickpea carrot salad is a great vegan dish for holidays. Quick to make and full of healthy fat, fiber, and plant based protein.
Ingredients
- 6–7 large rainbow carrots
- 10 ounce can chickpeas, drained
- ¼ to ⅓ cup olive oil
- ½ teaspoon balsamic vinegar
- 1 teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
- optional crushed red pepper
- Fresh parsley
For the Apple Cider Tahini Dressing:
- ¼ cup tahini or almond butter
- ½ tablespoon ACV (Apple Cider Vinegar)
- ¼ teaspoon sea salt
- 1 tablespoon maple syrup
- dash of black pepper
- 2–3 tablespoon warm almond or coconut milk
- Optional mustard powder ¼ teaspoon or ¼ teaspoon cumin
Instructions
- Preheat oven to 425F. Rinse and slice carrots then drain chickpeas.
- Place in large bowl together. Add the rest of the oil, spices, and balsamic vinegar.
- Toss all together. Lay flat on greased baking sheets.
- Roast at 425F for 25-30 minutes, turning half way. While carrots are roasting, make the dressing (directions below).
For the Dressing:
- Blend all ingredients together in food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make more creamy and thick texture by adding more tahini.
Salad Assembly:
- Remove carrots from oven and sprinkle with a pinch of sea salt and crushed pepper.
- Place roasted carrots and chickpeas in large serving bowl.
- Add dressing on top (as much or as little as you desire).
- Toss all together and garnish with parsley.
Notes
- Any type of carrot or color will work.
- The apple cider tahini dressing is optional but very good. You can use almond butter in place of the tahini if desired. Just make sure its natural and creamy.
Nutrition
- Nutrition shown is based on salad without dressing. If you add dressing it’s closer to 275 -300 calories depending on if you want to use it as a side dish or main meal.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: salad
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 231
- Sugar: 5.4 g
- Sodium: 272.7 mg
- Fat: 15.2 g
- Saturated Fat: 2.1 g
- Carbohydrates: 21 g
- Fiber: 6.5 g
- Protein: 4.7 g
- Cholesterol: 0 mg
I have been making it for years and I love it. Adapting it tonight to make it into a meal. 🙂
Thank you Alexandria! That means so much! How did you prepare it as a meal? We like to add roast chicken
I love this recipe so much, sometimes my husband gets sick of how often I make it haha!!! It is beyond delicious!
Haha I love that Dani! Thank you
Favorite way to cook chickpeas. I’ve probably made this recipe 20 times since I found it last year. Great for any time of the year 🙂
Hi. I made this recipe this evening for a potluck and doubled it to take to a luncheon tomorrow. Alas, I feel like it fell flat. I thought it needed more spice as I was making it, so diced up a pkg of tofu and dredged it in chickpea flour, a bit of nutritional yeast and spices. Right before roasting the carrot mixture, mixed the tofu in. The outlook is great – with the variety colors of carrots and herbs. With the batch left over, am planning to make it into a quiche with blended garbanzo flour, tofu and almond milk.
So good, Lindsay!! I served the roasted veggies on top of a bed of lettuce and baby kale with dressing and goat cheese on top. Sublime!! My husband tried it and said, “I could live without meat.” Winner recipe!!! 😀
Wonderful! So glad Jess. Love the idea of serving with kale!
Thank you Jessica! So glad you enjoyed it. And I love that husband said that. OMG what a statement to record. WOOHOO!
This salad is absolutely wonderful. The flavours blend so well that it’s hard to stop eating it. Even though it would be a great fall dish, it is supposed to be spring here and it snowed a bit during dinner, so this totally hit the spot. Can’t wait to have leftovers for lunch tomorrow. Thanks for another great recipe!
Oh thank you vivian! I am so glad you enjoyed it as well. I am always making that dressing. 🙂
I’m trying to incorporate more turmeric into my food so I had to give this recipe a try.
It was absolutely delicious – I also added parsnips which gave it a nice flavour as well. This was SOOO GOOD that I didn’t even need the dressing. Another winner – thanks so Lindsay!
Oh I’m so happy to hear! Thanks Xena
Is this good cold? I want to make this for a class presentation on Vitamin A.
For sure! I eat it hot or cold
Ah, when it comes to color, I’m totally the same! The more, the merrier! Anyhow, this salad looks fantastic! Salads don’t necessarily have to have lettuce 😉 the color palette of the carrots is just wonderful!
This looks gorgeous! I would obviously serve this warm, but I’m considering making it in advance. Is it worth serving it cold?
I think it is! I loved the flavors. Try it and let me know!
So I placed my carrots and chickpeas in the fridge overnight mixed with the oil and spices, made the dressing in advance, and ended up roasting the salad on Christmas morning, then drizzled the dressing on top. I served it warm/room temp and it was awesome. Then I ate the leftovers cold and that was just as awesome!
oh that sounds awesome! a good leftover salad is key! haha
So many of my favourite ingredients in one delicious salad! The weather has been all sorts of weird here lately and the cooler temperatures still have me craving warm meals so I have to try this before it gets too hot!
Your posts exude color and happiness. Bring on the bold blooms. 🙂
Sooo beautiful, and so perfect for this season. Those carrots are almost too pretty to cut up and eat!
I want to make your dressing as it sounds amazing!
Question: I have purchased numerous bottles of the Organic Tahini Paste from TJ’s and I have noticed that the consistency in salad dressings changes when I use it. First I tried making a lemon tahini vinegrette and it literally curdled the tahini. Then I tried making another Maple Tahini Salad Dressing and it is SO THICK (and thickens more when refrigerated) that I can’t get it out of the bottom of my Mason Jar Salad. Is this organic Tahini paste different than the other Tahini they sell at TJ’s that is in the refrigerator section? Thank you!
so the one I use is actually in the Indian/Asian section. Joyva brand. It seems to be thinner. Or whole foods has one. You will need to thin it out still but it didn’t harden in the fridge. Hope that helps!
I love fall for the colours too. And the flavours <3 I've never had rainbow carrots before, but this dish is just gorgeous! I'm definitely ready to grab my spoon 🙂
i’m kind of obsessed with the purple ones. LOL!
I really really really want to eat this. Sounds SO good, Lindsay!
It’s calling your name – haha!! Thanks, Aimee!
THE COLORS!!!!!!!!!!!! THE CARROTS!!!!!!!!!!!! I love turmeric & so good for you!
Yes, yes, yes! So much to love!
Ohhhh… I need so glow this week. I woke up with a scratchy throat and am currently willing myself not to be sick. FML. Also, I have a giant bag of brussels that I think would be amazing in this sauce. Mmmm…
oh i bet travel caught up to you. Ugh, the worst. Feel better friend. Get your glow on!
I love anything with turmeric and tahini! This looks phenomenal!
thanks friend!
This whole dish has me glowing from the inside out without even eating it yet 🙂
hehe yea!
All the color! I’m a huge fan of veggie side dishes, and these rainbow carrots are gorg! Plus, that turmeric-tahini dressing? So cleansing and healthful! Definitely the perfect dish for alllll the chilly days and nights!
i so agree! cleansing in the most natural soul healing way! ahh love it!
I’m having a moment with tahini sauce and roasted veggie bowls (plus beans), so this is right up my alley. Can’t get enough! Now I want to try your version…
I can’t get enough of this either! Hope you do try it, Blair! Let me know what you think! Thanks!
These colors are gorgeous! Love those rainbow carrots, I buy them every week from TJ’s! This salad has all the goods and would be a perfect plant-based lunch! YUM 🙂
Isn’t Tj’s the best?! YES!!
YESSSS pinning!! What is it about ti-colored carrots that just make them SO much better? This is such a pretty dish to bring to a party (or make yourself and eat the whole thing without sharing) 😉
Thanks, Chrissa!
I know what you mean! Maybe it’s the idea of we eat with our eyes first? Their flavor lives up to their beautiful colors for sure! And yes, share or no sharing is totally allowed – haha!!
Oh yum! That dressing I must try and the salad too
Thanks, Megan! Let me know what you think!
SO speaking of glowing, I never actually had carotemia (where you turn orange from the Beta-carotene) but I did at one time take on a bit of an orangey hue, and apparently my BIL actually did!