Preheat oven to 350°F, line a baking sheet with parchment paper.

In a medium bowl, toss chickpeas with evoo, and za’atar.

Spread chickpeas on lined sheet, drizzle oil and za’atar and toss on pan. Place in oven and bake for 1 hour, stirring occasionally, until browned and crunchy.

Transfer to a serving bowl. Store chickpeas, covered, at room temperature for up to 3 days

Assemble the sandwich

Open the pita pocket. Spread the labneh or yogurt on the bottom. Layer with sliced cucumbers and red onion, fill with 1/2 cup roasted chickpeas. Top with a sprinkle of salt, pepper and/or zaatar.