Set an oven rack in the middle of the oven. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. In a small mixing bowl, toss the chickpeas with ½ tablespoon olive oil, ¼ tsp salt together and black pepper. Transfer to the prepared baking sheet and spread into a single layer. Place on the center oven rack and roast until golden and crisp, about 15 to 20 minutes, until light golden brown. Remove from oven and allow to cool slightly. Toss with another ½ Tbsp olive oil and ½ tablespoon of za’atar. Set aside.

Toss together the tomatoes, red pepper, cucumber and olives in a large salad bowl.

In a small mixing bowl, whisk together the olive brine, 3 tablespoons olive oil, lemon juice, sumac and ¼ teaspoon salt.

Lightly coat the vegetables with the dressing. Toss the vegetables with most of the feta and chickpeas. Add the arugula and toss to combine. Top with the remaining feta and chickpeas.

Sprinkle each serving with toasted almonds and remaining za’atar. Drizzle with additional dressing if desired.