Roasted Carrots with Crispy Chickpeas and Marinated Labneh

This simple yet flavorful recipe for roasted carrots with crispy chickpeas and marinated labneh recipe is a true standout. It combines earthy roasted carrots, crunchy chickpeas, and creamy labneh for a dish that feels both comforting and elegant. Perfect as a side dish or light lunch, it’s a vegetarian recipe that is healthy, indulgent, and nourishing.

How Roasted Carrots, Chickpeas, and Marinated Labneh Come Together

The magic of this dish lies in its balance of textures and flavors. The carrots are slow-roasted with ras el hanout, olive oil, and spices until tender and aromatic. The chickpeas are fried until golden and crisp, adding a satisfying crunch to every bite. Finally, dollops of tangy, marinated labneh bring a creamy richness that ties everything together. A drizzle of olive oil and a sprinkle of smoked paprika elevate the presentation.

Whether you’re hosting a dinner party, preparing a holiday menu, or simply looking for a healthy vegetarian dish to brighten up your weeknight meals, this recipe delivers. It’s colorful, wholesome, and packed with flavor, making it a versatile option that works as both a side and a main. With just a few simple steps, you’ll have a dish that looks restaurant-worthy but is easy enough to make at home.

Roasted Carrots With Crispy Chickpeas & Marinated Labneh

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• Author: Aniceto Sousa
• Yield: Serves 4 to 6 1x

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Description

This dish combines tender roasted carrots with spiced crispy chickpeas and cool, creamy labneh.

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Ingredients

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For the roasted carrots:

• 2 lb carrots, peeled and sliced on a bias
• 1/4 cup ras el hanout
• 1/4 cup extra-virgin olive oil
• 2 tbsp kosher salt
• 2 tsp fresh cracked black pepper

For the chickpeas:

• Canola oil
• 16 oz can chickpeas, drain very good
• Kosher salt

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Instructions

For the roasted carrots:

1. Preheat oven to 275 degrees and place the carrots tossed in all the ingredients,on a roasting pan.
2. Cook the carrots until they are just tender about 30-40 minutes

For the chickpeas:

1. Warm a thin layer of canola oil in the bottom of a sauté pan or pot (large enough to hold all the chickpeas in one equal layer, not piled on top of each other).
2. Once the oil is warm but not hot, place in the chickpeas (make sure there is no excess liquid so it doesn’t pop the oil out of the pan) and lightly fry the chickpeas until crispy.
3. Transfer the chickpeas to a plate lined with a clean towel to absorb any extra oil. Season with salt while still hot.

To assemble:

1. Lay the carrots on a serving platter, and spoon the crispy chickpeas on top and around the carrots.
2. Scoop small spoonfuls of labneh on top of carrots and chickpeas.
3. Drizzle good olive oil on top of labneh and sprinkle some smoked paprika on top of labneh.

Recipe by Aniceto Sousa
Styling by Keith Recker
Photography by Laura Petrilla

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