Za'atar Roasted Carrots and Chickpea Yogurt Bowls

Ingredients

• Carrots

  Raw

  2 cup strips or slices or 244g

• Chickpeas

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

  15 oz or 425g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Za Atar

  George's

  ½ tbsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Feta cheese

  ¼ cup, crumbled or 38g

• Lemon zest

  ½ lemon or 2g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Kale

  Raw

  1 cup, chopped or 67g

• Nonfat greek yogurt

  Nonfat, plain

  2 cup or 480g

Directions

1. Preheat the oven to 350°F and lightly spray a large sheet pan with olive oil.
2. Drain and rinse the chickpeas, then dry them thoroughly on a plate lined with paper towels.
3. Place the carrots and chickpeas on the prepared sheet pan. Drizzle with two-thirds of the olive oil, Za'atar, salt, and pepper.
4. Bake for 40 to 45 minutes, turning halfway, until the carrots are crisp-tender and browned.
5. Slice the kale into 1/4-inch ribbons and place in a large bowl. Toss with the remaining olive oil, lemon juice, and a pinch of salt.
6. Massage the kale with your hands for 1 to 2 minutes until it softens.
7. Divide the yogurt among bowls and top with carrots, seasoning with additional salt and lemon zest.
8. Scatter the chickpeas over each dish and top with the massaged kale and crumbled feta.