Preheat your oven to 200°C (390°F).
On a baking tray, toss the sliced zucchini and diced eggplant with 1 tablespoon of olive oil and a pinch of salt. Roast for 25 minutes or until lightly golden and tender.
In a large mixing bowl, combine the cooked chickpeas, roasted zucchini, eggplant, and arugula.
In a small bowl, whisk together the za'atar, remaining olive oil, and lemon juice to create the dressing. Pour over the salad and toss gently to combine.
Allow the salad to rest for about 5 minutes for flavors to meld.
Serve topped with fresh mint leaves and cracked black pepper, and sprinkle with crumbled feta cheese if desired.
