Halal Chickpea and Roasted Carrot Sheet Pan

• 2 (15 oz) cans chickpeas, drained
• 6-8 medium carrots, cut into sticks or coins
• 1 red onion, wedged
• 3 tbsp olive oil
• 2 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, salt, pepper
• 2 tbsp lemon juice + fresh parsley after roasting
• Optional: garlic cloves

1. 1Preheat oven to 425°F. Toss chickpeas, carrots, and onion with oil and spices on a large sheet pan.
2. 2Roast 30-35 minutes, stirring halfway, until carrots are tender and chickpeas are crispy.
3. 3Finish with lemon juice and chopped parsley. Serve as a main with rice/quinoa or as a side.

Nutrition values are estimates.