Ingredients

The following ingredients have 4 Servings
  • 16 small heirloom baby carrots (about 16 oz total (Wash, dry and trim the stems))
  • 15 ounce can chickpeas (rinsed and drained)
  • 3 tablespoons olive oil
  • 2 teaspoons Za’atar spice blend
  • 1/4 teaspoon kosher salt
  • fresh black pepper (to taste)
  • 1 ounce feta cheese (crumbled)
  • 1 teaspoon lemon zest
  • 1 lemon
  • 1/2 bunch kale (preferably lacinato, ribs removed and discarded (2 1/2 oz total without ribs))
  • 1/2 tbsp freshly squeeze lemon juice
  • 2 cups full fat Stonyfield Greek yogurt

Instruction

  • Preheat oven to 350°F. Spray a large sheet pan with olive oil.
  • Drain chickpeas in a colander, or salad spinner and transfer to a plate lined with paper towels. Let them dry completely.
  • Place carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za’atar, salt and black pepper.
  • Bake until the carrots are crisp-tender and browned, about 40 to 45 minutes, turning halfway.
  • While they are cooking, slice the kale into 1/4-inch thin ribbons and place in a large bowl. Toss with 1/2 tablespoon olive oil, lemon juice and 1/4 teaspoon salt.
  • Massage the kale with your hands for about 1 to 2 minutes, until soft.
  • In 4 shallow bowls, swoosh 1/2 cup yogurt in the bottom of each.
  • While the carrots are still hot, transfer over the yogurt and season with more salt and lemon zest.
  • Scatter the chickpeas over each dish and drizzle the remaining oil, top with kale and crumbled feta