Yield: 4 servings
Za’atar Roasted Carrots 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!
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
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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 Plus: 9