Za’atar Roasted Carrots And Chickpea Yogurt Bowls Recipe

Ingredients For Za’atar Roasted Carrots And Chickpea Yogurt Bowls Recipe

• 16 (wash, dry and trim the stems) small heirloom baby carrots, about 16 oz total
• 15 ounce Can chickpeas, rinsed and drained
• 3 tablespoon Olive oil
• 2 teaspoon Za’atar spice blend
• 0.25 teaspoon Kosher salt
• Fresh black pepper, to taste
• 1 ounce Feta cheese crumbled
• 1 teaspoon Lemon zest
• 1 Lemon
• 0.5 (2 1/2 oz total without ribs) bunch kale, preferably lacinato, ribs removed and discarded
• 0.5 tablespoon Freshly squeeze lemon juice
• 2 cup Full fat stonyfield greek yogurt