Roast Pumpkin, Carrot & Chickpea One Pan

I’m obsessed with these easy one-pan dinners – as simple as throwing some veggies and a protein onto a baking tray and roasting until delicious! This is the perfect vegetarian dinner option and so easy! Pumpkin and carrots are great starchy veggies too – really low GI and full of antioxidants from the beta-carotene! Enjoy xo


Pumpkin & Chickpea One-Pan with Hummus Dressing


Serves: 2, as a main or 4, as a side



  • 1 can chickpeas, drained and rinsed
  • 1/2 pumpkin
  • 3-4 carrots
  • 1 tbsp olive oil
  • 5-6 mint leaves, torn
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tsp chilli flakes
  • Sea salt



  • 1 tbsp hummus
  • 1 tsp mustard
  • 1/4 cup vinegar (white balsamic, white wine or Apple Cider)
  • 1 tsp maple syrup (optional)




  1. Preheat oven to 180°C.
  2. Chop pumpkin into small wedges. Slice carrots thinly. Arrange on baking tray and drizzle with olive oil. Season generously.
  3. Add baking tray to the oven and roast for 35-40 minutes, until golden and slightly caramelised.
  4. To make the dressing, combine hummus, mustard, vinegar and maple syrup, if using, in a small jar. Whisk until combined.
  5. Remove roasted vegetables from oven and add chickpeas to tray. Drizzle over dressing and top with pepitas, chilli flakes and mint leaves.


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