Carrots, whose earthy sweetness is intensified in the oven, are an inspiring and eyesome stand-in for grains in this lively gluten-free version of a classic Lebanese side dish. You can serve the tabbouleh salad on a bed of freekeh or quinoa for a more substantial dish. If za’atar is not available, you may season the carrots with Italian seasoning or herbes de Provence.
Za’atar, a combination of sesame seeds, sumac, and thyme, can be found at Middle Eastern grocers or natural food stores with a well-stocked spice aisle. It can instantly vivify dressings, dips, roasted vegetables, and yogurt for savory uses.
Roasted Carrot Tabbouleh
- 1 lbs ½carrots cut into 1-inch chunks
- 3 tsp grapeseed or avocado oil divided
- 2 tsp za’atar
- tsp ½salt
- 2 cups flat-leaf parsley leaves
- 1 cups ½canned or cooked chickpeas rinsed and drained
- 2 green onions sliced
- 1/3 cup roughly chopped pistachios
- 1/3 cup sliced dates
- 1/3 cup crumbled feta optional
- 1 tsp whole cumin seeds
- 2 Tbsp extra-virgin olive oil
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 1 garlic clove peeled and minced
- Preheat oven to 425 F and place rimmed baking sheet in oven as it heats.
- In medium bowl, toss carrots with 2 tsp grapeseed or avocado oil, za’atar, and salt. Spread out carrots on hot baking sheet and roast until darkened and tender, about 30 minutes, stirring once halfway.
- In food processor container, place roasted carrots and parsley and pulse until coarsely chopped. Place in bowl and stir in chickpeas, green onions, pistachios, dates, and feta, if using.
- In small skillet, heat remaining 1 tsp grapeseed or avocado oil. Add cumin seeds and heat for 1 minute, stirring often, or until very fragrant, darkened, and sizzling.
In small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, and cumin seeds. Toss dressing with carrot mixture and serve.