Za'atar Chickpea Salad

Wash and dry the fresh produce. Halve the tomatoes. Have the cucumber(s) lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Halve the lemon(s) crosswise; squeeze the juice of 1 lemon half (or 2 halves for 4 servings) into a large bowl, straining out the seeds. Add half the tzatziki and a drizzle of olive oil. Season with salt and pepper; stir to combine.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas and all but a pinch of the za'atar; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Turn off the heat. 

To the bowl of dressing, add the halved tomatoes, sliced cucumber(s), arugula, and feta (crumbling before adding). Toss to combine. Serve the salad topped with the peppers, remaining za'atar, and cooked chickpeas. Top with the  remaining tzatziki. Enjoy!