Step 1

Preheat the oven to 420 F and line or grease a large baking sheet; set aside.

Step 2

Place the chickpeas on a clean kitchen towel or paper towel and gently rub to dry well. Discard any loose skins, then transfer the chickpeas to a medium bowl. Add the za’atar, salt, and a generous drizzle of olive oil to the bowl and mix well. Set aside.

Step 3

add the sweet potato, bell pepper, and onion directly to the baking sheet. Sprinkle the cumin, smoked paprika, garlic powder, and salt over the veggies, then drizzle with olive oil. Toss until evenly combined, then push the vegetables to one side of the baking sheet; add the chickpeas to the open space and spread out evenly.

Step 4

Bake on the top rack of the oven for 20 minutes, flip the veggies and chickpeas, then return to the oven and bake for an additional 15 to 20 minutes, until the chickpeas are crispy.

Step 5

Transfer the chickpeas and vegetables to serving bowls and serve with rice or pita and tahini sauce, or as desired. Store leftovers in the fridge for up to 5 days.