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!
bunches small, thin carrots (about 2 pounds), trimmed, scrubbed and halved lengthwise if large
15.5-ounce can chickpeas, rinsed and patted dry
olive oil, divided
Kosher salt and pepper
small shallot, thinly sliced
Fresno chile, thinly sliced
red wine vinegar
feta cheese, drained, patted dry and cut into pieces
fresh oregano, roughly chopped
roughly chopped fresh mint
- 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.
- 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.
- 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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