Eastern Mediterranean Chickpea & Herb Salad with Labneh

Ingredients

• 2 loaves Pita bread
• 1 can Chickpeas (⅓ for crispy chickpeas) (drained, rinsed and separated )
• Olive oil (for drizzling )
• 1 pinch Salt
• 1 pinch Za’atar
• 1/3 cup Labneh or yogurt
• 1 clove Garlic (crushed until quite fine)
• 1 heaping tbsp Tahini
• 1 pinch Cumin
• 2 tbsp Olive oil
• 1 pinch Sumac
• 2/3 can Chickpeas reserved from above
• 1/8 Red onion (finely diced)
• 1/4 cup Roasted red bell peppers (diced)
• 8 Pitted kalamata olives (quartered)
• 1 rib Celery (thinly sliced)
• 1 Lemon (zest and juice)
• 1/4 cup Olive oil
• 1/2 tsp Salt
• 1/2 tsp Aleppo pepper or chili flakes
• 2 Organic farm eggs
• 1/4 cup Cilantro leaves
• 1/4 cup Mint leaves (optional)
• 1/4 cup Parsley leaves (optional)
• 1/4 cup Dill leaves (optional)