Pastrami Spiced Roasted Carrots with Yogurt Feta Sauce and Crispy Chickpea Crumble

Pastrami is dried meat traditionally made from beef brisket, coated in spices and smoked. Trick your taste by making Pastrami Spiced Roasted Carrots with Yogurt Feta Sauce and Crispy Chickpea Crumble - a veggie spin on a deli classic! This dish is packed with pastrami flavor but adds essential nutrients, vitamins and minerals. Carrots contain antioxidants, fiber and beta carotene - which converts to vitamin A in our bodies helping to improve our vision and immune system. This plant-based meal is not only better for your health, but also better for the environment. Once you try this recipe, you’ll SEE just how good it is!

Pastrami Spiced Roasted Carrots, Yogurt Feta Sauce, Crispy Chickpea Crumble

Serving size: 1 serving

Makes 4 servings

Ingredients

For the Mint, Feta, Yogurt Sauce

6 1/2 oz plain Greek yogurt, fat free

2 oz feta cheese, crumbled

1 1/2 tsp lemon juice

1/8 tsp salt

3 tbsp mint, fresh, chopped

For the Pastrami Spice Blend

2 tbsp black peppercorns

4 1/2 tsp coriander seeds

2 1/4 tsp mustard seeds

2 1/4 tsp light brown sugar

2 1/4 tsp smoked paprika

1 1/2 tsp garlic powder

1 1/2 onion powder

Remaining Ingredients

9 oz garbanzo beans (canned or cooked)

1 Tbsp garlic, minced

1 Tbsp lemon zest

1/2 oz + 2 Tbsp parsley, fresh

1 3/4 lbs. carrots

1/4 tsp salt

as needed nonstick, cooking spray

2 Tbsp mint, fresh

Instructions

Mint, Feta, Yogurt Sauce: In a high-speed blender, combine yogurt, feta, lemon juice and salt. Blend until smooth. Add mint to blender. Blend briefly just to incorporate mint.
Pastrami Spice Blend: In a spice grinder or blender, combine peppercorns, coriander seeds and mustard seeds. Pulse until coarsely ground. In a bowl, combine coarsely ground spices with brown sugar, smoked paprika, garlic powder and onion powder. Stir until evenly mixed.
Spread rinsed and drained garbanzo beans on a parchment lined sheet tray. Bake in a 350ºF oven until crispy, golden brown and dry, about 30 minutes. Let cool.
In a food processor add crispy chickpeas, garlic, lemon zest, salt and ½ oz. parsley. Pulse until coarsely ground.
Peel carrots. Toss carrots with 3 TBSP pastrami spice (save the rest for another time!) and salt. Place on a sheet tray prepared with pan spray. Roast in a 375ºF oven until tender and golden brown, about 20 minutes.
To plate, spread ¼ cup mint yogurt sauce on serving dish. Top with 4 oz. roasted carrots and garnish with 2 TBSP chickpea crumble, mint and remaining parsley.

Nutrition Information per Serving: 300 calories, 7g fat, 2g saturated fat, 495mg sodium, 16g protein, 46g carbs, 13g fiber, 15g sugar

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