Eastern Mediterranean Chickpea & Herb Salad with Labneh

<em><strong>Crispy ChickPeas and Pita </strong></em>

1. Preheat oven to 425F.  Line two sheet pans with parchment. Brush the pitas with olive oil and place on sheet pan.  Toss 1/3 of a can of chickpeas with olive oil and place on a separate sheet pan. Place both in the oven. After 10 minutes, stir the chickpeas and turn the pita over.  Continue for another 10 minutes or until the pita is crispy.  Remove the pita when it is crisp and continue with the chickpeas for 5 to 10 minutes until they are crispy. Sprinkle both with a little salt and za’atar and allow to cool.

<em><strong>Garlicky Tahini Labneh </strong></em>

1. In a small bowl –mix the labneh or yogurt with the crushed garlic, salt, tahini, a pinch of cumin and olive oil. Set aside

<em><strong>Crushed Chickpea ‘Salad’</strong></em>

1. In a medium bowl, crush the reserved chickpeas lightly with a fork–don’t worry if all the chickpeas are crushed, some can remain whole.  Stir in the onion, peppers, olives, celery, lemon zest, lemon juice, olive oil, salt and Aleppo pepper or chili flakes and a good pinch of za’atar.  Set aside.
2. On individual plates smear ½ the labneh in a circle. Sprinkle with sumac.
3. Break the pita chips into large irregular pieces and tuck around the labneh
4. Spoon the chickpea salad onto the labneh

<em><strong>Eggs &amp; Herbs to finish</strong></em>

1. In a small nonstick pan heat a little olive oil and fry two eggs sunny side up, season with salt and pepper and place on top the chickpeas. Sprinkle with Za’atar.
2. Add herbs for topping (optional): Cilantro, mint, parsley leaves, dill