Sumac Roasted Carrots and Chickpeas // This dish straddles the shift between winter and spring. Chickpeas, carrots and lemon slices are coated in garlic and cumin-infused olive oil, a bit of smoked paprika, a kiss of maple syrup and crimson-colored ground sumac, which adds a lovely lemon flavor. This dish works wonderfully as an appetizer or side. Vegan. Gluten-free. // Recipe via Homegrown Provisions #veganrecipe #glutenfree #sumac #veganappetizer

Sumac Roasted Carrots and Chickpeas

  • Author: Shannon
  • Prep Time: 10
  • Cook Time: 25-30 minutes
  • Total Time: 40 minutes
  • Yield: 4 as part of a multi-dish meal 1x



  • 1 lb carrots (petite or young baby carrots preferred)*
  • 1, 15.5 oz. can chickpeas
  • 3 tbsp extra-virgin olive oil 
  • 2 garlic cloves, thickly sliced
  • 1/2 tsp cumin seeds
  • 1/4 tsp smoked paprika
  • 2 tsp ground sumac
  • 1 tbsp maple syrup
  • 1 medium lemon, sliced
  • 1 cup (8 oz.) Greek-style almond milk yogurt (plain, unsweetened—or the yogurt of your choice)


  • sesame seeds, dill and flaky sea salt


  1. Position a rack in the center of the oven, and preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
  2. While the oven is preheating, add the olive oil, sliced garlic and cumin seeds to a small cast-iron skillet or saute pan. Gently heat the olive oil over medium-low. Stir frequently to avoid the cumin seeds from sticking. Warm the oil until the garlic becomes golden brown and crispy (about 5 minutes). Carefully pour the olive oil into a small bowl or glass mason jar; set aside.
  3. While the oil is cooling, peel and wash the carrots (leave the tops on but remove any leafy bits). 
  4. Drain and rinse the chickpeas, then pat them dry with a clean kitchen or paper towel. 
  5. Add the chickpeas, carrots and lemon slices to the baking sheet in an even layer.
  6. Use a spoon to remove the garlic slices from the olive oil (set them aside). Add the sumac, smoked paprika and maple syrup to the olive oil. Whisk to combine. 
  7. Pour the sumac-olive oil mixture over the top of the chickpeas, carrots and lemon slices. Use your hands and/or toss evenly to coat and add a few pinches of flaky sea salt.
  8. Roast the carrots and chickpeas in the oven for 25-30 minutes until the carrots are tender-crisp and lightly caramelized. (Be sure to turn/flip the lemon slices and carrots around and stir the chickpeas every 5-10 minutes or so while roasting.)
  9. Use the back of a spoon to spread some or all of the yogurt (depending on the size of your platter) onto a large plate or platter. Top the yogurt with the sumac roasted carrots, chickpeas and lemon slices (Tip: I love squeezing a bit of the roasted lemon over the top). Garnish with sesame seeds, dill, crispy garlic and a pinch of flaky sea salt as desired. Serve this dish warm. Option: Divide the yogurt between four (4) plates; use the back of a spoon to spread. Then divide the sumac roasted carrots and chickpeas evenly between the plates and top as desired. Enjoy!


  • *If you can’t find petite or young baby carrots, slice larger carrots on the bias into 1/2 to 1/3 inch thick strips.
  • Turn this into a grain bowl! Swap the yogurt for cooked rice, quinoa, farro or whatever your heart desires! Add a drizzle of plant-milk yogurt or tahini on top. This would also be lovely over a bed of arugula if a salad is more up your alley. 
  • Adapted from Cooking Light