Roasted Carrot Tabbouleh - alive magazine
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…
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Whisk
- Spoon
- Serving bowl
- Colander
- Airtight container
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
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