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–+ servings
Za'atar Roasted Carrots and Chickpeas
Elle

Za'atar Roasted Carrots and Chickpeas

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 548

Ingredients
  

To roast:
  • 1 x 400 g can organic chickpeas
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons za’atar (a spice blend available at Middle Eastern markets)
  • 1/2 teaspoon ground cumin
  • 1 bunch carrots, larger ones cut in half lengthwise (about 8 carrots)
  • sea salt and freshly ground pepper, to taste
To assemble:
  • juice of 1 lemon
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon sesame seeds
  • handful fresh mint leaves, chopped
  • 100 g feta cheese

Instructions
 

  1. Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
  2. In a large bowl toss the chickpeas with olive oil, za’atar and cumin. Add the carrots and toss again.
  3. Spread the chickpeas and carrots onto the baking sheet in an even layer. Season with salt and pepper.
  4. Roast in the oven until carrots are tender, about 25 minutes.
  5. Whisk the olive oil and lemon together in small bowl.
  6. Transfer the carrots and chickpeas onto a serving platter drizzle with dressing, sprinkle with sesame seeds and top with feta and mint. Enjoy!

Nutrition

Calories: 548kcal

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).

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