Za'atar Roasted Carrots and Chickpeas

Za'atar Roasted Carrots and Chickpeas

with Yogurt-Tahini Sauce and Toasted Naan

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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/SésameEgg/OeufMilk/LaitWheat/BléTree Nut/NoixSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g


56 g

Red Onion, cubes

1 tbsp

Za'atar Spice


4 unit

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

100 g

Greek Yogurt


25 g


(ContainsTree Nut/Noix, Sulphites/Sulfite)

7 g


28 g

Feta Cheese, crumbled


2 tbsp



1 unit


1 can


56 g

Spring Mix

Not included in your delivery

1 tsp


3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories960 kcal
Fat51 g
Saturated Fat10 g
Carbohydrate102 g
Sugar17 g
Dietary Fiber15 g
Protein31 g
Cholesterol25 mg
Sodium2070 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Instructionsarrow up iconarrow up icon

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.


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.


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.


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.


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.


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.