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.
- 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
- 1Preheat oven to 220°C/425°F.
- 2Cut 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.
- 3Meanwhile, 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.
- 4Whisk vinegar and extra oil together in a small bowl; season to taste.
- 5Place 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.