Ingredients
Equipment
Method
Preparation
- Preheat your oven to 425°F (220°C) and prepare two baking trays with parchment paper.
- Toss the carrots with oil, Za’atar spice, and salt in a large mixing bowl. Arrange them cut side down on a baking tray.
- Pat the chickpeas dry and coat them with oil, Za’atar, garlic powder, salt, and pepper. Spread them on the second baking tray.
- Roast both trays in the oven for about 30 minutes, tossing the chickpeas halfway through.
- While roasting, mix the yogurt, garlic, lemon zest and juice, and miso paste in a small bowl. Stir in herbs and adjust salt.
- Once roasted, combine carrots and chickpeas in a bowl, drizzle lemon juice and maple syrup, and toss gently.
- Serve over a bed of rice or quinoa, topped with herby yogurt sauce.
Nutrition
Notes
For added flavor, feel free to include red pepper flakes for spice and adjust sweetness based on carrot type.
