Little Gem Salad with Za'atar Roasted Chickpeas

To make crispy chickpeas: Rinse and drain chickpeas, then pat them dry. Toss in olive oil along with garlic powder, onion powder, and za’atar. Bake at 425 F for 20-30 minutes, until chickpeas are crispy and golden.

For the dressing: Combine 1 1/2 tablespoons Dijon mustard, 1 big scoop Greek yogurt, juice of 2 small lemons, and a drizzle of olive oil.

To assemble the salad: Toss little gem lettuce in the lemony yogurt mustard dressing. Top with the za’atar crispy chickpeas, cherry tomatoes, sliced radishes, avocado, and bread crumbs.