• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Drain and rinse chickpeas, then pat dry with paper towels.
• To a parchment-lined baking sheet, add chickpeas, half the Shawarma Spice Blend and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then toss to coat.
• Peel garlic, then toss peeled cloves with 1/2 tbsp (1 tbsp) oil on a small sheet of foil. Wrap tightly and place on the same baking sheet.

• Roast in the middle of the oven for 10-12 min, until chickpeas are almost crispy.
• When almost crispy, carefully remove the baking sheet from the oven, stir chickpeas, then cover loosely with foil (or another baking sheet).
• Return the sheet to the oven and continue to roast for 6-8 min, until chickpeas are crispy.

• Meanwhile, cut flatbreads into 1-inch pieces.
• To another parchment-lined baking sheet, add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Bake in the top of the oven for 5-6 min, until golden and crispy.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **

• Meanwhile, halve tomatoes.
• Thinly slice green onions.
• Core, then cut pepper into 1/2-inch pieces.
• Drain, then roughly chop olives.
• Roughly chop parsley.

• To a large bowl, add roasted garlic cloves. Mash with a fork.
• Add vinegar, 1 tsp (2 tsp) sugar, 2 tbsp (4 tbsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper, then whisk to combine.

• To the bowl with dressing, add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta. Toss to combine.
• Thinly slice chicken.
• Divide spiced flatbreads between bowls, then top with chicken and chickpea mixture.
• Sprinkle remaining feta over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through. **

Thinly slice chicken. Top bowls with chicken.