Recipe

Za'atar spiced chickpea salad with feta and mint

This Za'atar spiced chickpea salad with feta and mint is a great summer salad option.

Jul 31, 2009 2:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Za'atar spiced chickpea salad with feta and mint
  • 400 gram butternut pumpkin
  • 1 red onion (300g), cut into thin wedges
  • 1 red capsicum (200g), sliced thickly
  • 1 yellow capsicum (200g), sliced thickly
  • 400 gram baby carrots, trimmed
  • 2 tablespoon olive oil
  • 400 gram canned chickpeas (garbanzo beans), drained, rinsed
  • 2 tablespoon za'atar
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) olive oil, extra
  • 100 gram feta, crumbled
  • 1/3 cup lightly packed small fresh mint leaves

Method

Za'atar spiced chickpea salad with feta and mint
  • 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.

Notes

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.

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