Roasted carrots and chickpeas seasoned with za’atar and served over Greek yogurt with lemony kale makes a wonderful side dish or meatless main!

Za'atar Roasted Carrot and Chickpea Yogurt Bowls

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

    Ingredients

  • 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

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.