Za’atar Maple Roasted Carrots and Chickpeas with Herby Yogurt Sauce Recipe
A quick and easy recipe for Za’atar Maple Roasted Carrots and Chickpeas, offering a flavorful and healthy vegetarian dish. Roasted to perfection with a blend of za’atar and maple syrup, served alongside fluffy rice and a refreshing herby yogurt sauce. Ready in 30 minutes, perfect for a nutritious weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 1 1/2 lbs carrots, peeled and roughly chopped into 1 inch chunks
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tbsp avocado oil or favorite neutral oil, divided
- 3 tsp za’atar, divided
- 1 tsp garlic powder
- Salt & pepper to taste
Herby Yogurt Sauce
- 1/4 cup finely minced cilantro
- 1 small clove garlic, grated
- Zest and juice of 1 lemon, divided
- 1 tsp white miso paste
- 1/2 cup plant-based unsweetened yogurt
- 2–3 tsp maple syrup or to taste
- Pinch of salt
To Serve
- Rice (optional: mix leftover minced kale and cilantro along with leftover lime juice into rice)
Instructions
- Preheat and Prepare Carrots: Preheat your oven to 425°F (220°C) and line two baking trays with parchment paper. In a mixing bowl, add carrots, 1 tablespoon of oil, 2 teaspoons of za’atar, and a generous pinch of salt. Toss to coat and spread the carrots in a single layer, cut side down, on one tray.
- Prepare Chickpeas: Place the rinsed chickpeas on a clean kitchen towel and pat dry to remove excess moisture. Optionally discard any loose chickpea skins. In the same mixing bowl, coat chickpeas with the remaining oil, za’atar, garlic powder, salt, and pepper. Toss well, then spread evenly on the second baking tray.
- Roast Vegetables: Place the trays in the oven with carrots on the top rack and chickpeas on the bottom rack. Roast for 30 minutes, tossing the chickpeas halfway through to ensure even cooking.
- Make Herby Yogurt Sauce: In a small bowl, combine minced cilantro, grated garlic, zest and juice of half a lemon, miso paste, 1 teaspoon of maple syrup (optional), and a pinch of salt. Mash the miso paste lightly to combine, then fold in the plant-based yogurt. Stir until smooth and adjust salt to taste. Set aside.
- Toss Roasted Vegetables: Once roasted, return the chickpeas and carrots to the original bowl. Add the remaining lemon zest and juice along with the maple syrup and toss gently to coat everything evenly.
- Serve: Spoon a dollop of the herby yogurt sauce onto plates, then add rice followed by the carrot and chickpea mixture. Serve warm and enjoy.
Notes
- Spread chickpeas and carrots in a single layer on the baking trays with some space between pieces to ensure even roasting.
- Adjust the amount of maple syrup to suit the sweetness of your carrots and your personal taste preference.
- Feel free to swap the cilantro with other herbs such as parsley, dill, or mint for different flavor profiles.
