• 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. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest for at least 5 minutes.

• 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. Slice chicken crosswise; serve atop salad.