Za'atar Roasted Carrot and Chickpea Bowl with Lemon Tahini Dressing
A vibrant spring bowl featuring caramelised za'atar-spiced carrots and crispy chickpeas over fluffy couscous, drizzled with creamy lemon tahini. This nourishing vegan dish celebrates fresh seasonal flavours with aromatic Middle Eastern spices.
Ingredients
- 500g carrots, peeled and cut into thick batons
- 400g tin chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 2 tablespoons za'atar spice blend
- 1 teaspoon ground cumin
- 200g couscous
- 250ml vegetable stock, hot
- 100g baby spinach leaves
- 1 small cucumber, diced
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons water
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pomegranate seeds
Instructions
Preheat the oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
Toss the carrot batons with 2 tablespoons olive oil, za'atar, cumin, and a pinch of salt. Spread on one half of the prepared tray.
Pat the chickpeas dry with kitchen paper, then toss with the remaining 1 tablespoon olive oil and a pinch of salt. Spread on the other half of the tray.
Roast for 30-35 minutes, stirring halfway through, until carrots are tender and caramelised and chickpeas are golden and crispy.
Place the couscous in a bowl, pour over the hot vegetable stock, cover with a plate and leave for 5 minutes. Fluff with a fork.
Make the dressing by whisking together tahini, lemon juice, garlic, water, and a pinch of salt until smooth and pourable.
Divide the couscous between four bowls. Top with fresh spinach, roasted carrots, crispy chickpeas, and diced cucumber.
Drizzle generously with lemon tahini dressing and garnish with fresh parsley and pomegranate seeds. Serve warm.
Did you make this?
Upload your photo and show how it turned out.
