Before starting, preheat the oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas then pat dry with paper towels. Toss chickpeas with half the Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Peel garlic. Toss peeled cloves with 1/2 tsp oil (dbl for 4 ppl) on a small sheet of foil. Wrap tightly and place on the same baking sheet.

Roast in the bottom of the oven, until chickpeas are almost crispy, 10-12 min. Stir, then cover chickpeas loosely with foil (or another baking sheet). Return chickpeas and garlic to the oven and bake until chickpeas are crispy, 6-8 min.

While chickpeas and garlic roast, cut pitas into 1-inch pieces. Toss pitas with remaining Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl), on another parchment-lined baking sheet. Season with salt and pepper. Bake in the top of the oven, until golden-brown and crispy, 4-5 min.

While pitas toasts, halve tomatoes. Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces. Roughly chop olives. Roughly chop parsley.

Add roasted garlic cloves to a large bowl. Using a fork, mash cloves. Whisk in vinegar, 1 tsp sugar, 2 tbsp oil and 1 tbsp water (dbl all for 4 ppl). Season with salt and pepper.

Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to coat. Divide spiced pitas between bowls and top with chickpea mixture. Sprinkle remaining feta over top.