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!
Red Onion, cubes
Naan Bread(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)
Pistachios(ContainsTree Nut/Noix, Sulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
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.