Ingredients
16smallheirloom baby carrots,(about 16 oz in total) washed, dried, stems trimmed
15ozchickpeas,(1 can) rinsed, drained
3tbspolive oil
2tspZa’atar spice blend
¼tspkosher salt
fresh black pepper,to taste
1ozfeta cheese,crumbled
1tsplemon zest
1lemon
½bunchkale,preferably lacinato, ribs removed and discarded, 2½ oz total without ribs
½tbspfreshly squeezed lemon juice
2cupsGreek yogurt,full-fat, such as Stonyfield
Preparation
Preheat the oven to 350 degrees F. Spray a large sheet pan with olive oil.
Drain the chickpeas in a colander or salad spinner, and transfer to a plate lined with paper towels. Let them dry completely.
Place the carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za’atar, salt and black pepper.
Bake for about 40 to 45 minutes until the carrots are crisp-tender and browned, turning halfway.
While the carrots and chickpeas are cooking, slice the kale into ¼-inch thin ribbons and place in a large bowl.
Toss with ½ tablespoon olive oil, lemon juice, and ¼ teaspoon salt.
Massage the kale with your hands for about 1 to 2 minutes, until soft.
In 4 shallow bowls, swoosh ½ cup of 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
