• 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.

• 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.
• In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
• Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)

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

If you've opted to add eggs, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. Crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)

Top bowls with eggs.