Spiced chickpea salad Ottolenghi

Ingredients

• 1 cup dried chickpeas
• 2 t baking soda
• 1 pound Persian cucumbers, quartered lengthwise and diced into 1/2″ pieces
• 1 pint cherry or tear drop tomatoes, quartered or halved
• 1/2 pound radishes, diced into 1/2″ pieces
• 1 red pepper, seeded and diced into 1/2 ” pieces
• 3/4 cup red onion, peeled and diced into 1/4″ pieces
• 1 large handful mint, stems removed and coarsely chopped
• 2 large handfuls parsley, coarsely chopped
• Zest of 1 lemon
• 2 T lemon juice
• 1 1/2 T Sherry wine vinegar (Jerez vinegar)
• 2 cloves garlic
• 1 t superfine sugar
• 6 T olive oil, divided
• 4 T Za’atar spice
• 1/2 t salt
• Halloumi cheese, sliced or feta (optional)
• 6 slices pita bread, quartered (optional)
• 1/4 cup za’atar spice (optional)