A simple and easily adaptable recipe for za’atar roasted carrots and chickpeas. Easy to make, a really great addition to any meal whether served as a side dish, or with salad or couscous as a main.
Course
Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories548kcal
AutorElle
Ingredients
To roast:
1x 400 g can organic chickpeas
4tablespoonsextra-virgin olive oil
2tablespoonsza’atar(a spice blend available at Middle Eastern markets)
1/2teaspoonground cumin
1bunch carrots,larger ones cut in half lengthwise (about 8 carrots)
sea salt and freshly ground pepper,to taste
To assemble:
juice of 1 lemon
4tablespoonsextra-virgin olive oil
1teaspoonsesame seeds
handful fresh mint leaves,chopped
100gfeta cheese
Method
Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
In a large bowl toss the chickpeas with olive oil, za’atar and cumin. Add the carrots and toss again.
Spread the chickpeas and carrots onto the baking sheet in an even layer. Season with salt and pepper.
Roast in the oven until carrots are tender, about 25 minutes.
Whisk the olive oil and lemon together in small bowl.
Transfer the carrots and chickpeas onto a serving platter drizzle with dressing, sprinkle with sesame seeds and top with feta and mint. Enjoy!
Notes
I try to choose bunches of carrots on the smaller side so I can either roast them whole or slice them lengthwise. Larger carrots work fine, just slice them crosswise as well. Or feel free to quarter all the carrots, regardless of size.
This recipe for za’atar roasted carrots and chickpeas is the perfect addition to salads or served with couscous (or my personal favorite millet).