Roasted Carrot Tabbouleh
  • 1lbs ½carrotscut into 1-inch chunks
  • 3tsp grapeseed or avocado oildivided
  • 2tsp za’atar
  • tsp ½salt
  • 2cups flat-leaf parsley leaves
  • 1cups ½canned or cooked chickpeasrinsed and drained
  • 2 green onionssliced
  • 1/3cup roughly chopped pistachios
  • 1/3cup sliced dates
  • 1/3cup crumbled fetaoptional
  • 1tsp whole cumin seeds
  • 2 Tbsp extra-virgin olive oil
  • 1tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 garlic clovepeeled and minced
  1. Preheat oven to 425 F and place rimmed baking sheet in oven as it heats.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

In small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, and cumin seeds. Toss dressing with carrot mixture and serve.