• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Drain and rinse chickpeas; thoroughly pat dry with paper towels. Halve, peel, and cut onion into 1/2-inch-thick wedges. Core, deseed, and dice bell pepper into 1/2-inch pieces.

• Place chickpeas on a baking sheet; place a large piece of plastic wrap on top. Lightly smash chickpeas with a mallet, breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact. • Remove plastic wrap. To chickpeas on sheet, add a large drizzle of oil, onion, bell pepper, Shawarma Spice Blend, 3/4 tsp garlic powder (11/4 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder later.) Toss to combine; spread across sheet in a single layer. (For 4, spread across 2 sheets; roast on top and middle racks.) Roast on top rack until chickpeas are crispy and veggies are tender, 18-20 minutes. While chickpeas roast, pat chicken or organic chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.

• Meanwhile, trim and discard root end from lettuce; roughly chop into bite-size pieces. Quarter cucumber lengthwise; slice into 1/4-inch-thick pieces. Roughly chop parsley. • In a medium bowl, combine Greek vinaigrette, mayonnaise, sour cream, remaining garlic powder, and a large drizzle of olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Transfer half the dressing to a large bowl; add lettuce and cucumber. Toss to combine.

• When chickpeas and veggies are done, toss with parsley. • Divide salad between bowls. Top with chickpeas and veggies; drizzle with remaining dressing and sprinkle with apricots. Serve. Slice chicken or organic chicken crosswise; serve atop salad. Chicken is fully cooked when internal temperature reaches 165°.