Make the sumac pickled onions. I do this at the beginning of the recipe so the onions have time to pickle. Put the sliced onions into a lidded container and add the lemon juice, apple cider vinegar, sugar, olive oil, sumac, lemon essential oil, and salt. Put on the lid and give a good shake to combine. Put in the fridge until needed. (recipe notes)
Preheat the over to 400 degrees F.
While waiting for the oven to heat up, make the lentil salad. Combine the lentils, dried apricots, mint, parsley and sumac vinaigrette and toss togeter. Put aside and let the flavors soak into the lentils.
Toss the avocado oil and za'atar with carrots and let roast for about 15 minutes.
While the carrots cool, combine in a small bowl the yogurt, garlic, herbs, salt and pepper to make the herbed yogurt.
To serve, divide the lentil salad among bowls. Add the roasted za'atar carrots, olives, tomatoes, chickpeas, pickled onions, and herbed yogurt. (recipe notes)