This Salad Recipe Makes a Hearty Meatless Meal - WSJ

Preheat oven to 425 degrees. Crumble feta into bite-size pieces and spread out on paper towels to drain. Toss chickpeas with 1 tablespoon olive oil and season with salt. Spread chickpeas across a baking sheet and roast on center rack of oven until golden and crisp, 7-10 minutes. Once chickpeas have cooled to warm, toss them with another drizzle of olive oil, salt and ½ tablespoon za’atar. Set roasted chickpeas aside.In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives. Make the dressing: Whisk together olive brine, 3 tablespoons olive oil, lemon juice and sumac. Season with salt.Toss vegetables with just enough dressing to lightly coat. Toss in most of the feta, most of the chickpeas and arugula, if using. Season with salt to taste and transfer to a serving platter. Top with remaining feta and chickpeas. Sprinkle with remaining za’atar. Drizzle with olive oil.