Full of the fresh and bright flavours and spices of the Levant, this satisfying salad is perfect for warm evenings. It makes a meal as it is, but you could also serve it alongside grilled meat or fish for an even more substantial dinner.
Preheat oven to 210°C fan-forced. Drain chickpeas and place on a lined baking tray. Drizzle with 20ml (1 tablespoon) oil and a sprinkle with salt. Bake for 20 minutes or until crispy and golden. While chickpeas are cooking, continue with step 2.
Place couscous in a heatproof bowl and cover with 185ml (¾ cup) boiling water. Cover with a plate or tea towel and set aside for 5 minutes or until couscous is cooked. While couscous is cooking, continue with step 3.
Halve cherry tomatoes. Peel and halve onion and thinly slice. Shred lettuce. Place tomato, onion and lettuce in a large bowl.
Place remaining olive oil, white wine vinegar, lemon zest and juice and Zaatar Bazaar in a bowl and mix well to combine. Season with salt and pepper.
Add chickpeas, dressing and couscous to salad and mix well to combine.
Pick parsley leaves from their stems and finely shred. Divide chickpea tabouli between bowls and crumble over feta. Top with parsley and slivered almonds to serve.