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Za’atar Roasted Carrots and Chickpea Yogurt Bowls Recipe

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4 from 3 reviews

This Za’atar Roasted Carrots and Chickpea Yogurt Bowl is a vibrant and wholesome dish featuring tender roasted heirloom carrots and crispy chickpeas seasoned with aromatic Za’atar spice. Served over creamy full-fat Greek yogurt and topped with lemony kale and crumbled feta, this recipe balances fresh, tangy, and savory flavors for a nutritious and satisfying meal.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 16 small heirloom baby carrots (about 16 oz total, washed, dried, and stems trimmed)
  • 1/2 bunch kale (preferably lacinato, ribs removed and discarded, about 2 1/2 oz without ribs)
  • 1 lemon (zested and juiced)

Legumes

  • 15 ounce can chickpeas (rinsed and drained)

Dairy

  • 2 cups full fat Stonyfield Greek yogurt
  • 1 ounce feta cheese (crumbled)

Oils and Seasonings

  • 3 tablespoons olive oil
  • 2 teaspoons Za’atar spice blend
  • 1/4 teaspoon kosher salt plus additional as needed
  • Fresh black pepper (to taste)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F. Lightly spray or grease a large sheet pan with olive oil to prevent sticking.
  2. Prepare Chickpeas: Drain the chickpeas thoroughly using a colander or salad spinner, then transfer them to a plate lined with paper towels. Allow them to dry completely to ensure they roast to a crisp texture.
  3. Season Carrots and Chickpeas: Arrange the baby carrots and dried chickpeas on the prepared sheet pan. Drizzle with 2 tablespoons of olive oil, sprinkle the Za’atar spice blend, 1/4 teaspoon kosher salt, and fresh black pepper to taste. Toss gently to coat evenly.
  4. Roast: Place the sheet pan in the oven and roast for 40 to 45 minutes until the carrots are crisp-tender and lightly browned, stirring or turning the vegetables halfway through cooking to ensure even roasting.
  5. Prepare the Kale: While the carrots and chickpeas roast, thinly slice the kale into 1/4-inch ribbons. Place into a large bowl and toss with 1/2 tablespoon olive oil, freshly squeezed lemon juice, and a pinch of salt (about 1/4 teaspoon).
  6. Massage the Kale: Using your hands, massage the kale for 1 to 2 minutes until it softens and becomes tender, making it easier to eat raw.
  7. Assemble Yogurt Bowls: Spoon about 1/2 cup of full-fat Greek yogurt into the bottom of each of 4 shallow bowls, spreading into a smooth layer.
  8. Add Roasted Vegetables: While still hot, transfer the roasted carrots over the yogurt base in each bowl. Season the carrots with a bit more salt and sprinkle with lemon zest to brighten the flavors.
  9. Top with Chickpeas and Kale: Scatter the roasted chickpeas evenly over each bowl, then drizzle the remaining 1 tablespoon of olive oil over everything. Finally, add the massaged kale and sprinkle crumbled feta cheese on top to finish.

Notes

  • Allow chickpeas to dry completely before roasting to achieve a crispy texture.
  • Za’atar spice blend adds aromatic and herbal notes; if unavailable, substitute with a mix of thyme, oregano, sesame seeds, and sumac.
  • Massaging kale softens its fibers making it easier to digest and more flavorful.
  • This dish is perfect for a nutritious vegetarian lunch or dinner.
  • For a vegan option, omit feta or use a plant-based cheese alternative and substitute Greek yogurt with a dairy-free yogurt.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://recipeteach.com/zaatar-roasted-carrots-and-chickpea-yogurt-bowls-recipe/