Za'atar Roasted Carrots and Chickpeas
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Za'atar Roasted Carrots and Chickpeas

Za'atar Roasted Carrots and Chickpeas

with Yogurt-Tahini Sauce and Toasted Naan

Everything about this salad delights! From our favourite za'atar blend to the crispy chickpeas, we can't get enough. Layer that with a bright tahini dressing tossed with herbs and roasted carrots, we know you'll love it!

Allergens:
Sesame
Egg
Milk
Gluten
Tree nuts
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Carrot

56 g

Red Onion, chopped

1 tbsp

Za'atar Spice

(Contains Sesame)

4 unit

Naan

(Contains Egg, Milk, Gluten)

100 g

Greek Yogurt

(Contains Milk)

25 g

Pistachios

(Contains Tree nuts, Sulphites)

7 g

Parsley

28 g

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Tahini

(Contains Sesame)

1 unit

Lemon

1 can

Chickpeas

56 g

Spring Mix

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

4

Salt and Pepper*

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Nutrition Values

Calories960 kcal
Fat51 g
Saturated Fat10 g
Carbohydrate102 g
Sugar17 g
Dietary Fiber15 g
Protein31 g
Cholesterol25 mg
Sodium2070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Baking Sheet
Measuring Spoons
Peeler
Whisk
Large Non-Stick Pan
Silicone Brush

Instructions

1 ROAST CHICKPEAS
1

Preheat the oven to 450°F (to roast carrots and chickpeas). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Drain and rinse chickpeas. On a baking sheet, toss chickpeas and 1/2 tbsp za'atar (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min.

2 ROAST CARROTS
2

Meanwhile, peel, then cut carrots in half, lengthwise, then into 1-inch thick half moons. On another baking sheet, toss carrots, onions and remaining za'atar with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the top of the oven, until golden-brown and tender, 20-22 min.

3 PREP & MAKE SAUCE
3

Meanwhile, roughly chop parsley. Roughly chop pistachios. Juice lemon(s). In a medium bowl, whisk together yogurt, tahini, half the lemon juice, half the parsley, 1 tsp sugar (dbl for 4 pp) and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Set aside.

4 TOAST PISTACHIOS
4

Heat a large non-stick pan over medium heat. When hot, add pistachios to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Meanwhile, brush the top side of each naan with 1/2 tsp oil, then season with salt. Set aside.

5 TOAST NAAN
5

When pistachios are done, transfer them to a plate and set aside. Using the same dry pan, add naan and toast, until warmed through, 1-2 min per side. (NOTE: Warm one at a time if they don't all fit!) Meanwhile, in another medium bowl, toss together spring mix, remaining lemon juice and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

6 FINISH AND SERVE
6

Cut toasted naan into slices. Divide spring mix and roasted chickpeas between plates, then top with roasted veggies. Drizzle over yogurt-tahini dressing. Sprinkle over feta, pistachios and remaining parsley.

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