Step 1

Preheat oven to 350°F. Spray a large sheet pan with olive oil.

Step 2

Drain chickpeas in a colander, or salad spinner and transfer to a plate lined with paper towels. Let them dry completely.

Step 3

Place carrots and chickpeas on the prepared sheet pan and drizzle with 2 tablespoons of olive oil, Za’atar, salt and black pepper.

Step 4

Bake until the carrots are crisp-tender and browned, about 40 to 45 minutes, turning halfway.

Step 5

While they are cooking, slice the kale into 1/4-inch thin ribbons and place in a large bowl. Toss with 1/2 tablespoon olive oil, lemon juice and 1/4 teaspoon salt.

Step 6

Massage the kale with your hands for about 1 to 2 minutes, until soft.

Step 7

In 4 shallow bowls, swoosh 1/2 cup yogurt in the bottom of each.

Step 8

While the carrots are still hot, transfer over the yogurt and season with more salt and lemon zest.

Step 9

Scatter the chickpeas over each dish and drizzle the remaining oil, top with kale and crumbled feta