Instructions

• Step 1: Preheat your oven to 400°F (200°C). The hot oven is crucial for achieving perfectly roasted carrots and chickpeas.
• Step 2: In a mixing bowl, toss the washed and trimmed heirloom baby carrots and drained chickpeas with olive oil, zaatar spice blend, kosher salt, and fresh black pepper. Make sure everything is evenly coated.
• Step 3: Spread the carrot and chickpea mixture out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized, and the chickpeas are crispy.
• Step 4: While the carrots and chickpeas are roasting, remove the ribs from the kale and chop the leaves into bite-sized pieces. In a separate bowl, massage the kale with a drizzle of olive oil and a pinch of salt.
• Step 5: In another bowl, combine the full-fat Stonyfield Greek yogurt with freshly squeezed lemon juice and lemon zest. Whisk until smooth and creamy.
• Step 6: Once the roasted carrots and chickpeas are ready, assemble the bowls. Start with a scoop of the lemony yogurt at the bottom of each serving bowl. Top with the roasted carrot and chickpea mixture, then add the massaged kale. Finish by sprinkling crumbled feta cheese on top.