Za’atar Roasted Carrots and Chickpea Yogurt Bowls
"Deliciously roasted carrots and chickpeas, infused with za'atar seasoning, are beautifully arranged atop creamy Greek yogurt and accompanied by zesty kale. This dish serves as a fantastic side or a satisfying meat-free main course!"
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Ingredients
- 16 small heirloom baby carrots
- 1/4 teaspoon kosher salt
- fresh black pepper
- 1 ounce feta cheese
- 1 teaspoon lemon zest
- 1 lemon
- 1/2 bunch kale
- 1/2 tbsp freshly squeeze lemon juice
- 2 cups full fat Stonyfield Greek yogurt
- 3 tablespoons olive oil
- 2 teaspoons Za’atar spice blend
- 15 ounce can chickpeas
Instructions
- 1
Begin by preheating your oven to 350°F. Lightly coat a large baking sheet with olive oil spray.
- 2
Rinse the chickpeas using a colander or salad spinner, then place them onto a plate that has been lined with paper towels. Allow them to dry thoroughly.
- 3
Arrange the carrots and chickpeas on the prepared baking sheet, then drizzle with 2 tablespoons of olive oil, followed by a sprinkle of Za’atar, salt, and black pepper.
- 4
Roast in the oven until the carrots achieve a crisp-tender texture and a golden-brown hue, which should take around 40 to 45 minutes, turning them halfway through the cooking time.
- 5
Meanwhile, slice the kale into thin ribbons, approximately 1/4-inch wide, and transfer it to a large mixing bowl. Combine with 1/2 tablespoon of olive oil, lemon juice, and 1/4 teaspoon of salt.
- 6
Using your hands, gently massage the kale for about 1 to 2 minutes until it becomes tender.
- 7
In four shallow bowls, create a base by swooshing 1/2 cup of yogurt into the bottom of each.
- 8
Once the carrots are freshly roasted, place them atop the yogurt and season with additional salt and a sprinkle of lemon zest.
- 9
Distribute the chickpeas evenly over each bowl, drizzle with the remaining olive oil, and finish by adding the kale and crumbled feta on top.