Crispy Za’atar Chickpea & Pomegranate Salad with Balsamic Vinaigrette

1. Preheat your oven to 425°F (220°C).
2. Rinse and thoroughly drain 1 can of chickpeas. Toss the drained chickpeas with a generous drizzle of olive oil (approx. 2 tbsp) and a generous amount of za'atar seasoning (approx. 1 tbsp).
3. Spread the seasoned chickpeas in a single layer on a baking sheet and bake for 25 minutes at 425°F until they are crispy.
4. While the chickpeas are baking, prepare the balsamic vinaigrette. In a small bowl, combine ~2 tbsp Dijon mustard, ~3 tbsp balsamic vinegar, 1/2 tsp honey, a pinch of oregano, a pinch of salt, and a pinch of pepper. Whisk thoroughly until well combined.
5. In a large serving bowl, combine mixed greens, sliced cucumbers, cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and pomegranate arils.
6. Once the za'atar chickpeas are crispy, remove them from the oven and add them to the salad mixture.
7. Drizzle the prepared balsamic vinaigrette over the salad and toss gently to ensure all ingredients are coated. Serve immediately.