• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas, then pat dry with paper towels. Toss on a baking sheet with a drizzle of oil, half the Shawarma Spice (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until browned and crisp, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)

• While chickpeas roast, dice pitas into 1-inch pieces. Toss on a second baking sheet with a large drizzle of oil, remaining Shawarma Spice, salt, and pepper. • Toast on middle rack until browned and crispy, 7-9 minutes. • Let cool at least 5 minutes before adding to salad in step 4.

• Meanwhile, halve tomatoes. Trim and quarter cucumber lengthwise; cut crosswise into 1/2-inch-thick pieces. • In a small bowl, combine Greek vinaigrette with 1 tsp sugar (2 tsp for 4 servings).

• In a large bowl, toss together spinach, tomatoes, cucumber, 3/4 of the toasted pitas, half the chickpeas, half the feta, and half the vinaigrette. Season with salt and pepper. • Divide salad between shallow bowls or plates. Top with remaining roasted chickpeas, remaining feta, remaining vinaigrette, and as much of the remaining toasted pitas as you like. Serve.