Home Lifestyle Best Roasted Carrots and Chickpeas With Marinated Feta Recipe

Best Roasted Carrots and Chickpeas With Marinated Feta Recipe

16
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roasted carrots and chickpeas with marinated feta

Mike Garten

Toss creamy feta cheese with shallots, chile, vinegar, and fresh herbs to infuse it with even more flavor. Paired with roasted carrots and chickpeas, this side is practically a meal all on its own!

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Cal/Serv:
275

Yields:

6


servings

Total Time:

0

hours

45

mins

3


bunches small, thin carrots (about 2 pounds), trimmed, scrubbed and halved lengthwise if large

1


15.5-ounce can chickpeas, rinsed and patted dry

5
tbsp.

olive oil, divided

1


Fresno chile, thinly sliced

4
oz.

feta cheese, drained, patted dry and cut into pieces

1
tbsp.

fresh oregano, roughly chopped

1
tbsp.

roughly chopped fresh mint

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  1. Heat oven to 425°F. On rimmed baking sheet, toss carrots and chickpeas with 2 tablespoons oil, then cumin and 1/2 teaspoon each salt and pepper and roast, stirring halfway through, until carrots are deeply browned and chickpeas are crispy, 30 to 35 minutes. 
  2. Meanwhile, in medium bowl, combine shallot, chile, vinegar, and 1/4 teaspoon salt. Stir in remaining 3 tablespoons oil, then gently fold in feta and herbs. 
  3. Transfer carrots and chickpeas to platter and spoon marinated-feta mixture on top. 

NUTRITIONAL INFORMATION (per serving): About 275 calories, 17 g fat (4.5 g saturated), 7 g protein, 600 mg sodium, 25 g carbohydrate, 7 g fiber

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