Cooking Instructions

• Preheat oven to 425F and line two baking trays with parchment paper. Add your carrots to a mixing bowl and top with 1 tablespoon oil, 2 teaspoons of za’atar and a generous pinch of salt. Toss to coat then spread out into a single layer on one tray, making sure the carrots are placed cut side down.
• Place your rinsed chickpeas on a clean kitchen towel and pat dry to remove excess moisture. Discard any chickpea skins that fall off (no need to do all) then place the chickpeas in the same bowl and coat with the remaining oil, za’atar, garlic powder and a generous pinch of salt and pepper. Toss to evenly coat, then place the chickpeas on the other tray spreading them out into a single layer.
• Place the carrots on the top rack and chickpeas on the bottom rack in the oven. Roast both trays for 30 minutes, while giving the chickpeas a toss half way through.
• Meanwhile, prepare the herby sauce. To a small bowl add the herbs, grated garlic, zest and juice of half a lemon, the miso paste, a teaspoon of maple syrup (optional) and a pinch of salt. Lightly mash the miso into the mixture until combined then fold in the yogurt and stir until fully incorporated. Adjust salt to taste then set aside.
• Add the roasted chickpeas and carrots back to the original bowl used in the beginning then top with the remaining zest and lemon juice along with the maple syrup and toss to evenly coat.
• Spread a dollop of the herby yogurt in your plate then top with the rice and the carrot chickpea mixture and serve.