Roasted Carrots and Chickpeas With Marinated Feta

Name: Roasted Carrots and Chickpeas With Marinated Feta
Total time: 45 min
Yield: 6 serving(s)
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

This is one stellar side.

By Kate MerkerPublished: Mar 21, 2022

2 Ratings

roasted carrots and chickpeas with marinated feta

Mike Garten

Yields:

6 serving(s)

Total Time:

45 mins

Cal/Serv:

275

Jump to recipe

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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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. Step 1Heat 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. Step 2Meanwhile, 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. Step 3Transfer carrots and chickpeas to platter and spoon marinated-feta mixture on top.

AIR FRYING INSTRUCTIONS: Heat air fryer to 400°F. In large bowl, toss chickpeas with 1 tablespoon oil, 1/2 teaspoon cumin seeds and 1/4 teaspoon each salt and pepper. Add chickpeas to air-fryer basket and air-fry, shaking halfway through, 10 minutes. Meanwhile, in same large bowl, toss carrots with 1 tablespoon oil, remaining 1/2 teaspoon cumin seeds and 1/4 teaspoon each salt and pepper. Add carrots to air fryer (with the chickpeas) and air-fry until carrots are golden brown and tender and chickpeas are crispy, 15 to 17 minutes. Continue with steps 2-3.

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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