By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
156 cal · 45 min
Maple-Orange Roasted Chickpeas & Carrots
Recipe GLPR2ffc36a9f83a9f
Rate this recipe
Average rating: 4.8 (1)
A vibrant, naturally sweet roasted vegetable and legume medley that balances maple syrup's richness with bright citrus notes. Chickpeas turn crispy while carrots caramelize at the edges, making this an excellent plant-based appetizer, snack, or side dish that's quick, nutritious, and completely vegan.
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Ingredients
1½ cup Canned chickpeas, drained and rinsed
6 oz Chantenay carrots, halved or quartered if large
1 tbsp Extra virgin olive oil
½ whole Orange, zest and juice of half
1½ tbsp Maple syrup
4 sprigs Fresh thyme sprigs
Sea salt
Directions
Preheat your oven to 400°F (200°C). Pat the drained chickpeas dry with a clean kitchen towel to help them crisp up during roasting. Cut the carrots into halves or quarters depending on their size, keeping pieces roughly uniform for even cooking.
Transfer the chickpeas and carrots to a roasting pan. Drizzle with olive oil and toss until well coated. Sprinkle generously with sea salt, then strip the thyme leaves from their sprigs and scatter them over the vegetables. The salt balances the sweetness of the maple and orange.
Roast in the preheated oven for 20 minutes, stirring the mixture halfway through to ensure even browning.
Remove the pan from the oven. Zest the half orange directly into the pan, then squeeze its juice over the chickpeas and carrots. Add the maple syrup and toss everything together until evenly coated.
Return to the oven and roast for an additional 5 minutes, until the carrots are tender with caramelized, lightly browned edges and the chickpeas are golden and crispy. Transfer to a serving dish and enjoy warm or at room temperature.
Comments
This is a genuinely simple roasted vegetable dish that hits all the marks for a Charlotte weeknight. Chickpeas, carrots, olive oil, and pantry staples like maple syrup and thyme are stocked at every Harris Teeter, Food Lion, Walmart, and ALDI in the area; a fresh orange adds brightness without requiring a special trip. At roughly $1.50 per serving (dried chickpeas run $0.50 a can, carrots $0.30 a pound), this is budget-friendly, and the 45-minute stated time is honest—20 minutes of actual chopping and a 25-minute roast at high heat. The dish reheats beautifully in a 350-degree oven for weeknight leftovers, and it works as a side for roasted chicken or a light vegetarian main.
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