Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss squash and onion with oil, za’atar, and salt. Roast for 30 minutes, adding chickpeas for 5 minutes. Combine kale with lemon juice, oil, pepper, and salt. Mix yogurt, water, and garlic. Serve squash and chickpeas over kale, adding feta and yogurt sauce. Calories 404, Fat 21g, Carbs 43g, Protein 14g, Fiber 8g, Sodium 461mg. Enjoy this nutritious, flavorful dish!