Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Thoroughly dry the drained chickpeas with a clean kitchen towel.
• Place the dried chickpeas on the prepared baking sheet. Drizzle with 1 ½ tablespoons olive oil, sprinkle 1 tablespoon za’atar, 1 ½ teaspoons garlic powder, and season with sea salt and ground black pepper to taste. Toss on the sheet so the chickpeas are evenly coated and spread them in a single layer.
• Roast the chickpeas 20–25 minutes, tossing or shaking the pan once or twice, until they are deep brown and crisp on the exterior. Remove from the oven and set aside to cool.
• While the chickpeas roast or cool, make the dressing: in a medium bowl whisk together ½ cup plain hummus, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, sea salt and ground black pepper to taste, and 2 tablespoons water until the mixture is smooth and slightly pourable. Taste and adjust seasoning if needed.
• In a large bowl combine the chopped iceberg lettuce, 2 cups matchstick carrots, and 1 cup roughly chopped flat-leaf parsley. Season the vegetables with sea salt and ground black pepper to taste.
• Pour about ¾ of the dressing over the salad and toss gently to combine so the greens are evenly coated. Reserve the remaining dressing for topping.
• Scatter the roasted chickpeas over the dressed salad, then add a few dollops or a light drizzle of the reserved dressing over the top.
• Using your hands, crush 1–2 cups pita chips over the salad. Sprinkle a little extra za’atar and some ground black pepper on top, then serve immediately.