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Roasted Carrot Tabbouleh
Serves 4
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.
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Ingredients
- 1 1/2 lbs (750 g) carrots, cut into 1 in (2.5 cm) chunks
- 3 tsp (15 mL) grapeseed or avocado oil, divided
- 2 tsp (10 mL) za’atar
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) flat-leaf parsley leaves
- 1 1/2 cups (350 mL) canned (rinsed and drained) or cooked chickpeas
- 2 green onions, sliced
- 1/3 cup (80 mL) roughly chopped pistachios
- 1/3 cup (80 mL) sliced dates
- 1/3 cup (80 mL) crumbled feta (optional)
- 1 tsp (5 mL) whole cumin seeds
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) lemon zest
- 1 Tbsp (15 mL) fresh lemon juice
- 1 garlic clove, peeled and minced
Nutrition
Per serving:
- calories 347
- protein 9 g
-
total fat
15 g
- sat. fat 2 g
-
total carbohydrates
49 g
- sugars 22 g
- fibre 12 g
- sodium 168 mg
Directions
01
Preheat oven to 425 F (220 C) and place rimmed baking sheet in oven as it heats.
02
In medium bowl, toss carrots with 2 tsp (10 mL) 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.
03
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.
04
In small skillet, heat remaining 1 tsp (5 mL) grapeseed or avocado oil. Add cumin seeds and heat for 1 minute, stirring often, or until very fragrant, darkened, and sizzling.
05
In small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, and cumin seeds. Toss dressing with carrot mixture and serve.
