Salad with chicken, baked chickpeas and carrots

Ingredients:

• 1 can (425 g) canned chickpeas, rinsed
• 6 carrots, cut in half lengthwise
• 1/4 cup + 2 tablespoons extra-virgin olive oil
• 1.5 tsp za'atar (Middle Eastern spice mix) + extra for sprinkling
• 3 tablespoons red wine vinegar
• 0.5 tsp honey
• 1 small shallot, thinly sliced ​​(separate)
• 2 cups shredded baked chicken
• 1 package (150 g) mesclun
• 1 cup sugar snap peas, ends trimmed, pods thinly sliced
• 1 cup fresh parsley
• 0.5 cup crumbled feta

Preparation:

1. Place a baking sheet on the middle rack of the oven and preheat the oven to 450°F (230°C). Pat the chickpeas dry with paper towels; in a large bowl, toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt, and freshly ground black pepper to taste. Place on the hot baking sheet and roast, stirring halfway through, until the chickpeas are golden brown and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons of za'atar and toss to coat. Let cool slightly.
2. Meanwhile, in a large bowl, combine the vinegar, honey, shallot, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; let sit for 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
3. Transfer the carrots to a cutting board and cut into 2-inch pieces; transfer to a bowl with the dressing. Add the chicken, mesclun, snow peas, parsley, and feta. Season with salt and pepper and toss gently. Top with the toasted chickpeas and sprinkle with za'atar.