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New World Spice and Tea Trader

Za’atar Spiced Chickpea Salad with Feta and Mint Recipe



12 oz Butternut or Acorn Squash

1 Red Onion, cut into thin wedges

1 Red Bell Pepper, sliced thickly

1 Yellow Bell Pepper, sliced thickly

12 oz baby carrots, trimmed

2 TBS Olive Oil

1 15 oz Can Chickpeas (garbanzo beans), drained & rinsed

2 TBS Zoltan’s Za’atar

1/4 Cup Red Wine Vinegar

1/4 Cup Olive Oil, extra

4 oz Feta, crumbled

1/3 Cup Fresh Mint Leaves, lightly packed


  1. Preheat oven to 425°F
  2. Peel squash and slice into long strips roughly equal to the size and shape of the onions and peppers.
  3. Place squash, onion, bell peppers, 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.
  4. 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.
  5. Whisk vinegar and extra oil together in a small bowl, season to taste.
  6. Place vegetables and chickpeas on a serving platter; drizzle with vinegar mixture.
  7. Stack mint leaves on top of each other. Roll and slice very thinly into small threads.
  8. Top salad with Feta and Mint.