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Za'atar Roasted Chickpea Bowls with Harissa Yogurt

Stephanie Ralya
Healthy & fresh one pan meal that's packed FULL of feel good food. It's totally meatless but still managers to satisfy the "meat & potatoes" person in your family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 1 15 oz Canned Chickpeas or Garbanzo Beans
  • 1 head Cauliflower
  • 1 lb Large Carrots or baby carrots
  • 4.5 T Olive Oil
  • 5 t Za'atar Seasoning Blend
  • 1 1/2 t Garlic Powder
  • 1 t Salt

Harissa Yogurt

  • 1 cup Plain Greek Yogurt full fat
  • 4 t Harissa Paste mild (spicy optional, omit cayenne)
  • 1/8 - 1/4 t Cayenne Powder

Kale Salad

  • 4 cups Chopped Kale ribs removed
  • 1 Lemon
  • 1 1/2 T Olive Oil
  • 1/4 t Salt
  • 4 oz Feta crumbled

Instructions
 

  • Preheat the oven to 425 F.
  • Drain & rinse the chickpeas. Pat dry with a paper towel. Remove the husks from the beans by gently rolling them between 2 paper towels. If the skin/husk does not easily come off, do not worry about removing it. Add the chickpeas to a large sheet pan.
  • Prepare the cauliflower by cutting all of the florets off of the head. Cut them into bite size pieces. Add them to the sheet pan with the chickpeas.
  • Prepare the carrots. Cut large carrots into small sections, pinky finger length or shorter. Halve or quarter the carrots or baby carrots lengthwise to all be about the same size. Add them to the sheet pan.
  • Drizzle the olive oil, za'atar seasoning, garlic powder & salt all over the cauliflower, carrots, & chickpeas. Toss to evenly coat. Roast for 25- 30 minutes until carrots & cauliflower have softened & browned to your preference.

Make the sauce & salad:

  • Add all of the sauce ingredients to a small bowl. Stir to combine & refrigerate until ready to use.
  • Prepare the salad by adding all of the kale to a medium bowl. Zest the lemon & reserve zest for later. Roll lemon between your hand & the counter for 30 seconds before cutting & juicing into the kale. Add the olive oil & salt to the kale. Massage salad for 2 minutes & set aside until ready to use.

"Plate" & Serve

  • Take 1/4 of the yogurt sauce & make a large swoosh around the bottom/side of the bowl. Add a handful of the kale salad to the other half of the bowl. Top with the roasted vegetables & chickpeas. Add feta & lemon zest. Repeat for each bowl.
  • Enjoy!
Keyword easy, healthy, kid-friendly, meatless, Middle Eastern, one pan, vegetarian