1.Preheat oven to 220°C/425°F.
2.Cut unpeeled pumpkin into thin wedges; halve crossways. Place pumpkin, onion, capsicum and carrot, in a single layer, on a baking-paper-lined large oven tray; drizzle with half the oil, then season. Bake 25 minutes or until tender.
3.Meanwhile, place chickpeas on another baking-paper-lined oven tray. Drizzle with remaining oil, sprinkle with za’atar; toss gently to coat. Bake 25 minutes or until golden and crisp.
4.Whisk vinegar and extra oil together in a small bowl; season to taste.
5.Place vegetables and chickpeas on a serving platter; drizzle with vinegar mixture, top with feta and mint.
It is important to have the vegetables in a single layer so they roast quickly without steaming. If necessary, divide the vegetables between two trays.Note