Near East Tabouleh With Crispy Za’Atar Chickpeas And Roasted Carrots

• 1 box Near East(R) Tabouleh
• 1 cup cooked chickpeas rinsed and drained
• 4 medium carrots peeled
• 1 tablespoon extra virgin olive oil
• 1 teaspoon za'atar seasoning
• 2 persian cucumbers chopped
• 1 cup cherry tomatoes quartered
• fresh oregano for garnish
• 3 tablespoons extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 1 clove garlic minced
• 1/2 teaspoon dijon mustard
• 1/2 tablespoon fresh oregano chopped
• salt
• pepper

1. Follow step 1 of directions on Near East Tabouleh box. (In a medium saucepan, combine wheat and contents of Spice Sack. Stir in 1 cup boiling water. Cover; let stand 30 minutes in refrigerator.)
2. Preheat oven to 425 degrees Fahrenheit. Spread chickpeas and carrots evenly on an aluminum-foil lined baking sheet. Evenly drizzle the 1 tablespoon olive oil over chickpeas and carrots. Top the chickpeas off with the za'atar seasoning and toss with your hands so the chickpeas are evenly coated in the oil and za'atar. Season the carrots with salt and pepper to taste, if desired. Bake for 20-25 minutes until carrots are soft and chickpeas are crispy and golden.
3. Prepare dressing by combining ingredients together in a medium bowl. Whisk until evenly combined.
4. When carrots are ready, chop into roughly 1/2 inch to 1 inch pieces. Remove tabbouleh from the refrigerator. Add in chopped cucumbers, tomatoes, and carrots. Add in dressing, and toss until evenly combined. Top with crispy chickpeas and fresh oregano for garnish. Serve immediately or chill.

carrots, extra virgin olive oil, persian cucumbers, cherry tomatoes, fresh oregano, extra virgin olive oil, red wine vinegar, lemon juice, garlic, dijon mustard, oregano, salt, pepper

Taken from www.yummly.com/recipe/Near-East-Tabouleh-with-Crispy-ZaAtar-Chickpeas-and-Roasted-Carrots-2660615 (may not work)