If you are looking for ways to give vegetables a boost of flavour then Roasted Vegetable and Chickpeas with Za’atar, Mint and Feta is the way to go! A combination of sweet potato, red onions and carrots are roasted with a mix of middle eastern spices — called za’atar. Same goes for the chickpeas, but with a pinch of chili flakes. All of which are served with a squeeze of lemon, fresh mint, toasted pine nuts and crumbled feta cheese. Such a tasty combo! And it’s super easy to make, and can be eaten both warm and cold.
Za’atar – a spice worth getting to know
If you aren’t already familiar with za’atar, this is your chance to give it a try. It’s one of my favorite spice blends; full of flavor, it goes perfectly with all sorts of vegetables and pairs well with mint and lemon. This middle eastern spice blend made from sun dried herbs (thyme, marjoram, oregano), ground sumac and lightly toasted sesame seeds. You can find it at your local turkish supermarket, spice market (e.g. Kräuterhexe Isemarkt or Violas), online or even make it your self. I even have my own recipe for za’atar and some other tips here on my blog.
Sumac – a key ingredient in middle eastern Za’atar
One of the main ingredients is sumac. If you haven’t heard of if before, I definitely recommend trying it. Ground sumac comes from dried sumac berries and tastes a little lemony, a little sour, a little fruity. It’s also fantastic added to roasted vegetables or salad dressings, or even as a garnish.
Inspired by this recipe for Roasted Vegetable and Chickpeas with Za’atar?
Looking for other recipes using za’atar? Try one of these favourites:
Roasted Vegetable and Chickpeas with Za’atar, Mint and Feta
Ingredients
- 1 large sweet potato 2-5-3cm diced (ca. 400 g)
- 3-4 small red onion, cut into wedges (300g)
- 3 medium carrots, peeled, then cut in half and sliced (ca. 400 gram)
- 2 tablespoon olive oil, divided (plus more to finish)
- 400 g can organic chickpeas, drained and rinsed
- 2 tablespoons za'atar, divided
- 1/4 teaspoon chili flakes
- 2 tablespoons freshly squeezed lemon juice
- 50 gram feta, crumbled (or more)
- 3 tablespoons fresh mint leaves, slivered
- 2 tablespoons, lightly toasted pine nuts (or pistachios)
Method
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Preheat oven to 220°C/425°F and line two baking sheets with parchment paper.
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In a large bowl, toss the vegetables with 1 1/2 tablespoons olive oil and 1 tablespoon za’atar until well coated. Transfer to one of the baking sheet and arrange in a single layer. Season with salt and pepper.
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Place chickpeas in the same bowl, toss with remaining olive oil, za’atar and chili flakes. Place on the second baking sheet.
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Place both in oven, and bake for 25 minutes, or until tender (switching trays after 15 minutes)
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Transfer the vegetables and chickpeas to a serving platter; drizzle with lemon juice and a little olive oil. Scatter the crumbled feta, mint and pine nuts on top. Serve and enjoy!
Notes
- Za’atar and sumac can both be found online. Otherwise, check out your local Turkish market or speciality spice market. I often buy mine at the spice stand at my local farmers market.
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