Wash and dry all produce. Preheat oven to 425 degrees. Slice olives crosswise. Slice cucumbers into thin rounds. Halve grape tomatoes lengthwise. Halve, peel, and thinly slice shallot. Thinly slice garlic crosswise. Drain and rinse chickpeas.

On a baking sheet, toss chickpeas, cumin, a drizzle of olive oil, and a pinch of salt and pepper. Bake in oven until crisp, about 20 minutes. TIP: Chickpeas may pop in oven—it's natural.

Heat 2 TBSP olive oil in a small pan over medium heat. Add garlic and cook until it just begins to brown, 1-2 minutes. Remove pan from heat. Using a slotted spoon, remove garlic from pan and discard.

With about 10 minutes left on chickpeas, cut flatbreads into 1-inch squares. Toss in a medium bowl with za’atar and a drizzle of olive oil. Season with salt and pepper. Add to baking sheet with chickpeas and carefully spread out. Return sheet to oven and continue baking until flatbread is toasty and crisp, 6-8 minutes.

Whisk vinegar into pan with garlic oil. Season with salt and pepper. Once chickpeas and flatbread are done, remove from oven and set aside to cool for a few minutes. Transfer to a large bowl

Add cucumber, olives, tomatoes, and as much shallot as you like to same bowl. Drizzle with vinaigrette (to taste) and toss thoroughly to coat. (TIP: If salad seems dry, add more olive oil.) Season generously with salt and pepper. Divide between bowls, then sprinkle with feta