Roasted carrots and chickpeas seasoned with za’atar and served over Greek yogurt with lemony kale makes a wonderful side dish or meatless main!
Roasted Carrots and Chickpeas seasoned with za’atar and served over Greek yogurt with lemony kale makes a wonderful side dish or meatless main!
Ready In: 1 hour
Level: Easy
Prep: 10 minutes
Cook: 45 minutes
Yields: 4 servings
- 16 small heirloom baby carrots, about 16 oz total (wash, dry and trim the stems)
- 15 oz canned chickpeas, rinsed and drained
- 3 Tbsp olive oil
- 2 tspZa’atar spice blend
- 1/4 tsp kosher salt
- pinch fresh black pepper, to taste
- 1 oz feta cheese, crumbled
- 1 tsp lemon zest
- 1 lemon
- 1/4 tsp black pepper
- 1/2 bunch kale, preferably lacinato, ribs removed and discarded (2 1/2 oz total without ribs)
- 1/2 Tbsp freshly squeeze lemon juice
- 2 CStonyfield Organic Whole Milk Plain Greek Yogurt
Ingredients
directions
Step 1
Preheat oven to 350°F. Spray a large sheet pan with olive oil.
Step 2
Drain chickpeas in a colander, or salad spinner, and transfer to a plate lined with paper towels. Let them dry completely.
Step 3
Place carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za’atar, salt, and black pepper.
Step 4
Bake until the carrots are crisp-tender and browned, about 40 to 45 minutes, turning halfway.
Step 5
While they are cooking, slice the kale into 1/4-inch thin ribbons and place in a large bowl. Toss with 1/2 tablespoon olive oil, lemon juice and 1/4 teaspoon salt.
Step 6
Massage the kale with your hands for about 1 to 2 minutes, until soft.
Step 7
In 4 shallow bowls, swoosh 1/2 cup yogurt in the bottom of each.
Step 8
While the carrots are still hot, transfer over the yogurt and season with more salt and lemon zest.
Step 9
Scatter the chickpeas over each dish and drizzle the remaining oil, top with kale and crumbled feta.
