• Adjust rack to top position and preheat oven to 425 degrees. • Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a drizzle of oil, Shawarma Spice, salt, and pepper. • Roast on top rack until browned and crisp, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.

• While chickpeas roast, wash and dry all produce. • Halve tomatoes. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill.

• In a large bowl, toss together tomatoes, cucumber, chopped dill, feta, and a drizzle of olive oil. Season with salt and pepper. • Toast pitas until warm and pliable. Halve each pita crosswise to create pockets.

• Spread hummus and sour cream inside of each pita pocket. Fill with as many chickpeas as you like (you may have some left over) and a small amount of salad. • Divide stuffed pita pockets between plates. Serve with remaining salad on the side. TIP: Sprinkle your salad with any remaining chickpeas for a crunchy, croutonlike topper!