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Za’atar Roasted Carrots and Chickpea Yogurt Bowls

4.91 from 11 votes

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

Prep Time: 10

Cook Time: 45

Yield: 4 servings

Course: Dinner, Lunch, Side Dish

Cuisine: Mediterranean, Middle Eastern

Ingredients

16 small heirloom baby carrots (about 16 oz total (Wash, dry and trim the stems))
15 ounce can chickpeas (rinsed and drained)
3 tablespoons olive oil
2 teaspoons Za’atar spice blend
1/4 teaspoon kosher salt
fresh black pepper (to taste)
1 ounce feta cheese (crumbled)
1 teaspoon lemon zest
1 lemon
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 cups full fat Stonyfield Greek yogurt

Instructions

Preheat oven to 350°F. Spray a large sheet pan with olive oil.
Drain chickpeas in a colander, or salad spinner and transfer to a plate lined with paper towels. Let them dry completely.
Place carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za’atar, salt and black pepper.
Bake until the carrots are crisp-tender and browned, about 40 to 45 minutes, turning halfway.
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.
Massage the kale with your hands for about 1 to 2 minutes, until soft.
In 4 shallow bowls, swoosh 1/2 cup 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

Nutrition

Serving: 1bowl, Calories: 332kcal, Carbohydrates: 38g, Protein: 18.5g, Fat: 13g, Saturated Fat: 2.5g, Cholesterol: 14mg, Sodium: 626mg, Fiber: 7g, Sugar: 12g

- WW Points: 7

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