April 13, 2022


A real change of season has been in the air these last weeks, and with it, I feel a need to hunker down with simple grounding meals. With a focus on autumn produce which has been on the vines or in the ground the longest with the resulting intensity of flavour that comes from time well spent.

Today I share a simple recipe to add to your repertoire. This dish makes a wonderful lunch, it can be served as an addition to a main meal, or as a contribution to a shared kai (potluck). The spiced chickpeas alone make a delicious snack, and the feta sauce can also be served with filo parcels or as a dip. It is essentially a layering of simple components that combine into one fabulous meal.

With two long weekends ahead I am looking forward to slower days. I plan to set aside some time to cook for the creativity and enjoyment it brings. If you too have similar plans find a selection of Easter weekend & Anzac day baking ideas below.

Wishing you all a safe and gentle few weeks ahead. Happy Easter, Nicola


Roast Veg & Spiced Chickpeas with Feta Sauce

This can be served as a side to the main meal or made into a light meal by serving with couscous or quinoa (pictured). The vegetables can be mixed up using what you have on hand - other options include pumpkin, beetroot, cauliflower and/or broccoli.
Servings 4
Prep Time 20 minutes
Cook Time 30 minutes


  • 1 red onion
  • 1 red pepper
  • 1-2 zucchini
  • 2-3 carrots
  • 2 tbsp olive oil
  • Salt and pepper to season
  • 400 g can chickpeas, well-drained
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika

Feta Sauce

  • 100 g feta, crumbled
  • ½ cup (125ml) unsweetened natural yoghurt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, finely grated
  • Generous grind of cracked pepper


  • Preheat the oven to 200ºC (fan 180ºC).
  • Cut the produce into similar sized wedges and lengths. Place on a large roasting tray, drizzle over 1 tbsp olive oil, season with salt and pepper and toss to combine. Roast for 15 minutes.
  • Meanwhile, in a bowl combine the chickpeas, remaining 1 tbsp olive oil, spices and another pinch of salt and toss to combine.
  • After the vegetables have been roasting for 15 minutes, flip with a metal spatula and scatter over the chickpeas. Return to the oven for 10-15 minutes until the vegetables are golden-edged and tender. Scoop onto a serving plate - with a bed of cooked quinoa or couscous if using.
  • Combine the feta sauce ingredients in a bowl, using a fork to mash and mix well until combined. Add extra lemon juice or cracked pepper to taste.
  • Serve the roast vegetables and chickpeas warm with the feta sauce on the side.

*Recipe first published 5th March 2022 on 

Join the Conversation

  1. Love this recipe!
    A great meatless meal for the family!
    Feta sauce was brilliant!! 😋
    Thanks Nicola

    1. Thank you, so good to hear. I agree the feta sauce is delicious!
      Happy cooking, Nicola

  2. Sharon already said everything I was going to, Nicola. Thank you very much for this recipe. This was a great success at our house tonight, an ideal Meatless Monday dish. Rather than grains I just added extra pumpkin to the roasting vege mix. I think we will be having it again later this week. Yes the dressing is yum, hubby is thinking up all sorts of other ways to use that too!

    1. Thanks Clare, I am so glad you enjoyed it. I think it is a really simple weekday meal or an addition to a weekend lunch. And yes the feta sauce is worth making on its own for spreading, dipping and dolloping!

  3. This amazing recipe has become my “go to” when I am entertaining ,or stuck in one of those what are we having for dinner tonight moments … Thank you so much Nicola. Simple and easy to prepare

    1. Hi Heather, thanks for taking the time to share your feedback. I agree, it is a great recipe to have in your repertoire, easy to prepare and so tasty!
      Happy cooking 🙂

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