Roasted Carrots and Chickpeas With Marinated Feta

This is one stellar side.

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
Ingredients
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 tsp.

cumin seeds

Kosher salt and pepper

1

small shallot, thinly sliced

1

Fresno chile, thinly sliced

1 tbsp.

red wine vinegar

4 oz.

feta cheese, drained, patted dry and cut into pieces

1 tbsp.

fresh oregano, roughly chopped

1 tbsp.

roughly chopped fresh mint

Directions
  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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