Preheat the oven to 425°F (220°C). Chop the carrots, parsnips, potatoes, and red onion into bite-sized pieces. In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and harissa paste until well-coated. Spread the vegetables on a baking sheet in a single layer.

Crispy Chickpeas

On a separate baking sheet, spread the drained chickpeas. Drizzle them with olive oil and season with a pinch of salt and pepper. Roast both the vegetables and chickpeas in the preheated oven for about 25-30 minutes, stirring halfway, until the vegetables are tender and the chickpeas are crispy.

Making the Herb Chimichurri

In a small bowl, mix together the chopped parsley, cilantro, minced garlic, red wine vinegar, and a drizzle of olive oil. Season with salt and pepper to taste.

Assembling the Dish

Once the vegetables and chickpeas are roasted, remove them from the oven. In a serving bowl, combine the roasted vegetables and chickpeas. Top with crumbled feta and drizzle with the herb chimichurri before serving.