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Drain and rinse a large can of chickpeas.
Add chickpeas to a hot skillet with olive oil, lemon juice and spices (za’atar, smoked paprika and taco seasoning).
Toast for a couple minutes.
Transfer chickpeas to the freezer to chill completely (10-15 minutes).
Add chopped chicken and veggies (tomatoes, cucumber, and carrots).
Add finely chopped herbs and greens (parsley, mint and a whole box of mixed salad greens that were put in the food processor with lemon zest and a garlic clove).
Make a dressing of equal parts olive oil and lemon juice.
Toss everything with the dressing.
Season with salt and pepper to taste.