-Pre-heat the oven to 425 degrees. Line a rimmed baking sheet with parchment and set aside. Cut the carrots into ¼-inch rounds, and place them on the baking sheet along with the onion, chickpeas, and coconut oil. Toss well and add the spices, salt, and pepper.
-Roast for 25 to 35 minutes, tossing halfway, until caramelized and cooked through. Remove from the oven and toss with a drizzle of olive oil and squeeze of lemon. Season with salt and pepper to taste and add more olive oil and lemon as needed.
-Stir in the toasted almonds and parsley, and serve alone or over hummus (or greens!) with an additional squeeze of lemon.