Roasted Carrot Tabbouleh
Roasted carrot tabbouleh with za'atar, parsley, and chickpeas—gluten-free and perfect for detox & weight loss. Enjoy this vibrant, flavorful side dish!
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Skillet
- Peeler
- Serving platter
Ingredients
- 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 cup 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)
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