Za'atar Roasted Carrots and Chickpea Yogurt Bowls

Ingredients

• Baby carrots

  Baby, raw

  16 medium or 160g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Topped Hummus Olive Tapenade and Za'atar Spice

  President's Choice

  ⅔ tbsp or 10g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Feta cheese

  1 oz or 28g

• Lemon zest

  1 tsp or 2g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Kale

  Raw

  50g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  8 ⁷⁄₁₆ oz or 240g

• Greek Nonfat Yogurt

  Tops

  16 oz or 454g

Directions

1. Preheat oven to 350F. Spray a large sheet pan with olive oil.
2. Drain chickpeas in a colander, or salad spinner and transfer to a plate lined with paper towels. Let them dry completely.
3. Place carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za'atar, salt and black pepper.
4. Bake until the carrots are crisp-tender and browned, about 40 to 45 minutes, turning halfway.
5. 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.
6. Massage the kale with your hands for about 1 to 2 minutes, until soft.
7. In 4 shallow bowls, swoosh 1/2 cup yogurt in the bottom of each.
8. While the carrots are still hot, transfer over the yogurt and season with more salt and lemon zest.
9. Scatter the chickpeas over each dish and drizzle the remaining oil, top with kale and crumbled feta
10. Recipe by: Gina (source: https://www.skinnytaste.com/zaatar-roasted-carrot-and-chickpea-yogurt-bowls/)