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 Go to recipes By Skinnytaste Side Dishes Middle Eastern Main Dishes Skinnytaste & StonyfieldRoasted 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 Print RecipeIngredients16 small heirloom baby carrots, about 16 oz total (wash, dry and trim the stems)15 oz canned chickpeas, rinsed and drained3 Tbsp olive oil2 tspZa’atar spice blend1/4 tsp kosher saltpinch fresh black pepper, to taste1 oz feta cheese, crumbled1 tsp lemon zest1 lemon1/4 tsp black pepper1/2 bunch kale, preferably lacinato, ribs removed and discarded (2 1/2 oz total without ribs)1/2 Tbsp freshly squeeze lemon juice2 CStonyfield Organic Whole Milk Plain Greek Yogurt directionsStep 1Preheat oven to 350°F. Spray a large sheet pan with olive oil.Step 2Drain chickpeas in a colander, or salad spinner, and transfer to a plate lined with paper towels. Let them dry completely.Step 3Place carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za’atar, salt, and black pepper.Step 4Bake until the carrots are crisp-tender and browned, about 40 to 45 minutes, turning halfway.Step 5While 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 6Massage the kale with your hands for about 1 to 2 minutes, until soft.Step 7In 4 shallow bowls, swoosh 1/2 cup yogurt in the bottom of each.Step 8While the carrots are still hot, transfer over the yogurt and season with more salt and lemon zest.Step 9Scatter the chickpeas over each dish and drizzle the remaining oil, top with kale and crumbled feta.