Za’atar Roasted Carrots and Chickpea Yogurt Bowls

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1. 1
   Preheat oven to 350°F. Spray a large sheet pan with olive oil.
2. 2
   Drain chickpeas in a colander, or salad spinner and transfer to a plate lined with paper towels. Let them dry completely.
3. 3
   Place carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za’atar, salt and black pepper.
4. 4
   Bake until the carrots are crisp-tender and browned, about 40 to 45 minutes, turning halfway.
5. 5
   While they are cooking, slice the kale into 1/4-inch thin ribbons and place in a large bowl. Toss with 1/2 tablespoon olive oil, lemon juice and 1/4 teaspoon salt.
6. 6
   Massage the kale with your hands for about 1 to 2 minutes, until soft.
7. 7
   In 4 shallow bowls, swoosh 1/2 cup yogurt in the bottom of each.
8. 8
   While the carrots are still hot, transfer over the yogurt and season with more salt and lemon zest.
9. 9
   Scatter the chickpeas over each dish and drizzle the remaining oil, top with kale and crumbled feta