Preheat oven to 375°F. Pat chickpeas dry with a paper towel and toss with 1 tablespoon olive oil. Spread evenly onto a baking sheet and roast for 30-35 minutes, or until golden and crispy. Sprinkle with za’atar.
Meanwhile, heat a cast iron skillet over medium-high heat and add remaining tablespoon olive oil. Add garlic and cook for 30 seconds, or until toasted and fragrant. Add Brussels sprouts and cook until slightly wilted, about 3 minutes. Stir in lemon zest and 2 tablespoons lemon juice and transfer mixture to a large bowl.
Place pita wedges on a baking sheet and toast until crisp, about 6-8 minutes.
Make the dressing: Whisk together tahini, remaining lemon juice, honey and salt until smooth.
Stir dressing into Brussels sprouts and top with chickpeas. Serve with pita and garnish with parsley, if desired.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.