Preheat the oven to 425°F (to roast chickpeas and toast pitas). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Drain and rinse chickpeas. On a baking sheet, toss chickpeas with 1/2 tbsp shawarma spice blend (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Peel garlic. On a small sheet of foil, toss garlic with 1/2 tsp oil (dbl for 4 ppl). Wrap tightly and place on the same baking sheet.

Roast chickpeas and garlic, in middle of the oven, stirring chickpeas halfway through cooking, until golden-brown, 28-30 min.

Meanwhile, cut pita into 1-inch pieces. On another baking sheet, toss pita and 1/2 tbsp shawarma spice blend (dbl for 4 ppl) with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in top of oven, until golden-brown and crisp, 4-5 min.

Meanwhile, halve tomatoes. Thinly slice green onions. Cut cucumbers in half, lengthwise, then into 1/2-inch thick half moons. Roughly chop olives. Roughly chop parsley.

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

To the large bowl with dressing, add chickpeas, green onions, tomatoes, cucumbers, parsley, olives and 1/4 cup feta (dbl for 4 ppl). Toss together. Divide pitas between bowls and top with chickpea mixture. Sprinkle over 1/4 cup feta (dbl for 4 ppl).