How To Make Za’atar Roasted Carrots and Chickpeas Bowls
Seasoned with za’atar and served with creamy Greek yogurt with kale, our roasted carrots and chickpeas bowls are surely delicious, hearty, and healthy.
- 16smallheirloom baby carrots,(about 16 oz in total) washed, dried, stems trimmed
- 15ozchickpeas,(1 can) rinsed, drained
- 3tbspolive oil
- 2tspZa’atar spice blend
- ¼tspkosher salt
- fresh black pepper,to taste
- 1ozfeta cheese,crumbled
- 1tsplemon zest
- ½bunchkale,preferably lacinato, ribs removed and discarded, 2½ oz total without ribs
- ½tbspfreshly squeezed lemon juice
- 2cupsGreek yogurt,full-fat, such as Stonyfield
Preheat the oven to 350 degrees F. Spray a large sheet pan with olive oil.
Drain the chickpeas in a colander or salad spinner, and transfer to a plate lined with paper towels. Let them dry completely.
Place the carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za’atar, salt and black pepper.
Bake for about 40 to 45 minutes until the carrots are crisp-tender and browned, turning halfway.
While the carrots and chickpeas are cooking, slice the kale into ¼-inch thin ribbons and place in a large bowl.
Toss with ½ tablespoon olive oil, lemon juice, and ¼ teaspoon salt.
Massage the kale with your hands for about 1 to 2 minutes, until soft.
In 4 shallow bowls, swoosh ½ cup of yogurt in the bottom of each.
While the carrots are still hot, transfer over the yogurt and season with more salt and lemon zest.
Scatter the chickpeas over each dish and drizzle the remaining oil.
Top with kale and crumbled feta
- Calories: 671.01kcal
- Fat: 26.17g
- Saturated Fat: 7.92g
- Monounsaturated Fat: 9.25g
- Polyunsaturated Fat: 4.20g
- Carbohydrates: 79.89g
- Fiber: 15.83g
- Sugar: 19.40g
- Protein: 34.95g
- Cholesterol: 25.46mg
- Sodium: 319.91mg
- Calcium: 254.70mg
- Potassium: 1026.13mg
- Iron: 5.68mg
- Vitamin A: 414.69µg
- Vitamin C: 44.90mg
Have your own special recipe to share? Submit Your Recipe Today!