Roasted Vegetable and Chickpeas with Za’atar, Mint and Feta
A simple and easy recipe for roasted sweet potatoes, carrots, onions and chickpeas with za’atar. Makes a great side dish, which can be served warm or at room temperature. For a vegan version, skip the feta.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories338kcal
AutorElle
Ingredients
1large sweet potato2-5-3cm diced (ca. 400 g)
3-4small red onion,cut into wedges (300g)
3medium carrots,peeled, then cut in half and sliced (ca. 400 gram)
2tablespoonolive oil,divided (plus more to finish)
400gcan organic chickpeas,drained and rinsed
2tablespoonsza'atar,divided
1/4teaspoonchili flakes
2tablespoonsfreshly squeezed lemon juice
50gramfeta,crumbled (or more)
3tablespoonsfresh mint leaves,slivered
2tablespoons,lightly toasted pine nuts (or pistachios)
Method
Preheat oven to 220°C/425°F and line two baking sheets with parchment paper.
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.
Place chickpeas in the same bowl, toss with remaining olive oil, za’atar and chili flakes. Place on the second baking sheet.
Place both in oven, and bake for 25 minutes, or until tender (switching trays after 15 minutes)
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.