Mediterranean Chickpea Salad

Croutons

• 6 lices wheat or sourdough bread cubed
• 3 tbsp olive oil
• 2 tbsp Zaatar spice (See Note 1)

Dressing

• 3 tbsp olive oil
• ¼ cup lemon juice
• 2 tsp ground cumin
• ¼ tsp salt
• ¼ tsp black pepper
• ⅛ tsp cayenne pepper

Salad

• 30 oz cooked chickpeas drained and rinsed
• 2 large carrots peeled and shredded
• 4 Persian cucumbers sliced (See Note 2)
• 2 plum tomatoes diced
• 1 red bell pepper diced
• ½ cup crumbled Feta cheese
• ½ cup pomegranate seeds (arils)
• ½ cup pine nuts toasted
• ¼ cup mint leaves chopped
• ¼ cup cilantro leaves chopped
• ¼ cup parsley chopped
• 3 cups arugula greens